Curried Tofu and Vegetables

1 tablespoon plus 1 teaspoon cooking oil (soy, canola, olive)
4 tablespoons diced onion or 1/2 large onion, diced
3/4-inch piece fresh ginger diced
1 tablespoon curry powder PLUS 1 teaspoon curry powder
1 1/4 cups vegetable broth
10 ounces pumpkin or any winter squash peeled and cut into 3/4- to 1-inch cubes
1 1/2 cups green (string) beans trimmed and cut into 1- to 1 1/4-inch lengths
7 ounces fried or baked tofu cubed
1 7 to 10 ounces eggplant, preferably asian cut into 3/4- to 1-inch cubes
2 macadamia nuts (or substitute 6 cashews or almonds) ground
5 tablespoons shredded unsweetened coconut PLUS 1 teaspoon shredded unsweetened coconut
1/2 teaspoon salt or to taste

Heat the oil in a medium saucepan over medium heat. Sauté the onion and ginger for 2 minutes.

Meanwhile, mix the curry powder and 1/4 cup water into a paste. Add to the onion mixture and sauté for another 2 to 3 minutes, or until very fragrant.

Add the pumpkin or squash and stir for a few minutes. Then add the green beans, tofu, and eggplant. Add 1 cup broth and the nuts, coconut, and salt to taste. Simmer for 20 to 25 minutes. Serve hot with rice, bread, or noodles.



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