Monday, January 27, 2014

Fall Vegetable Curry

This is a quick and nutritious one pan meal that tantalizes with its spicy aroma. This is a vegan recipe, and is chock full of vegetables and lean protein. It is perfect served over a bed of rice. It is not too spicy, so increase the amount of spice if you wish. You can also add more tomatoes or broth if you like your curry to have more of a stew-like consistency. 

Fall Vegetable Curry
1 teaspoon olive oil
1 package firm tofu, drained and cut into 1 inch cubes
½ large sweet potato, cubed
½ head cauliflower, chopped
½ small white onion, chopped
2 teaspoons curry powder
½ cup vegetable broth
½ can chickpeas, rinsed
½ can diced tomatoes, drained
cilantro, for garnish

Heat the oil in a large frying pan over medium heat. Add the tofu and sweet potato and sauté for three minutes. Add the cauliflower, onion, and curry powder and sauté for a few minutes. Stir in the broth, chickpeas, and tomatoes and bring to a boil. Simmer for ten minutes. Garnish with cilantro. Makes about four servings served over a bed of rice, couscous, or quinoa. 

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