Tofu & Vegetable Curry - Gh_9405 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Head cauliflower,
1 1/2 cup: Parboiled rice,
-, about 1 1/2 lb
3 tbsp: Salad oil,
1/2 lbs: Green beans,
1 tbsp: Curry powder,
3 medium: Carrots,
2 tsp: All-purpose flour,
1 Large: onion,
2 tsp: Grated peeled gingerroot,
1 medium: Red pepper,
1 tsp: Salt,
1 package: , (16-oz) firm tofu
1 can: , (14 oz) vegetable broth
Directions:
ABOUT 50 MINUTES BEFORE SERVING-
1. Separate cauliflower into flowerets. Cut each green bean in half
Slice carrots. Chop onion. Cut red pepper into 1/4-inch strips. Drain
and cut tofu into 1-inch cubes.
2. Prepare rice as label directs.
3. Meanwhile, in 5-quart Dutch or saucepot over high heat, in oven 1
inch boiling water, heat cauliflower and green beans to boiling.
Reduce heat to low; cover and simmer 4 minutes or until vegetables
are tender-crisp; drain and remove to bowl.
4. Wipe Dutch oven dry. In same Dutch oven over medium-high heat, in
hot salad oil, cook carrots, onion, and red pepper, stirring
frequently, until vegetables are tender-crisp and begin to brown. Add
curry powder, flour, ginger, and salt and cook, stirring, 1 minute.
Add vegetable broth, cauliflower, and green beans, stirring to coat
vegetables. Add tofu; heat through.
5. To serve, spoon rice and vegetable mixture onto platter.
Each serving: About 575 calories, 19 g fat, 0 mg cholesterol, 1060 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp
1. Separate cauliflower into flowerets. Cut each green bean in half
Slice carrots. Chop onion. Cut red pepper into 1/4-inch strips. Drain
and cut tofu into 1-inch cubes.
2. Prepare rice as label directs.
3. Meanwhile, in 5-quart Dutch or saucepot over high heat, in oven 1
inch boiling water, heat cauliflower and green beans to boiling.
Reduce heat to low; cover and simmer 4 minutes or until vegetables
are tender-crisp; drain and remove to bowl.
4. Wipe Dutch oven dry. In same Dutch oven over medium-high heat, in
hot salad oil, cook carrots, onion, and red pepper, stirring
frequently, until vegetables are tender-crisp and begin to brown. Add
curry powder, flour, ginger, and salt and cook, stirring, 1 minute.
Add vegetable broth, cauliflower, and green beans, stirring to coat
vegetables. Add tofu; heat through.
5. To serve, spoon rice and vegetable mixture onto platter.
Each serving: About 575 calories, 19 g fat, 0 mg cholesterol, 1060 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp