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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Serve over hot Basmati or Jasmine rice, with plain yogurt on the side. Ingredients:
1/4 cup olive oil |
4 garlic cloves, pressed |
1 medium onion, minced |
1 (14 ounce) package extra firm tofu, diced |
1 (16 ounce) can coconut milk |
1 tablespoon ground cumin |
1 teaspoon curry powder |
1 1/2 teaspoons ground ginger |
1 teaspoon salt |
1 tablespoon red pepper paste |
6 cups tomato sauce |
1 1/2 cups frozen peas, thawed |
1 1/2 cups carrots, chopped |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.
2. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer.
3. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
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