Tofu & Mushroom Curry with Brown Rice Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious vegetarian supper Ingredients:
1 onion, finely chopped |
1 teaspoon olive oil |
1 clove garlic, finely chopped |
1/4 oz (root) ginger, finely chopped |
1 (red) chili pepper, finely chopped |
4 oz tofu, cubed |
4 oz mushrooms, quartered |
1 teaspoon cumin seeds |
1/2 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
200 g chopped tomatoes |
1 salt and pepper |
1/4 teaspoon garam masala |
1 tablespoon (plain) yoghurt, not very low fat |
3 tablespoons coriander, fresh chopped |
1 1/2 oz brown basmati rice |
Directions:
1. Cook the rice according to the packet instructions
2. Heat the olive oil in a small saute pan and add the onion, cumin seeds, garlic, chilli pepper and ginger. Cook until the onion is see-through and the seeds toasted
3. Add the tofu, mushrooms, ground coriander & turmeric, stir well to combine and allow to cook for a few minutes
4. Add the tomatoes, a little of the fresh coriander, some salt and pepper bring to a simmer, cover and cook for about 20 minutes
5. Turn off the heat, leave the pan uncovered for 2 minutes then stir in the yoghurt, coriander and garam masala.
6. Serve immediately over cooked brown rice.
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