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Golden
Tofu Curry |
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| I n g r e d i e n t s |
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1 Actifry Spoon Olive Oil |
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1 Actifry Spoon mild Indian-style curry
paste |
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1/2 cup each chopped onion and red pepper |
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1 clove garlic, minced |
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1/2 Actofry Spoon minced fresh ginger |
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1 lb firm or extra firm tofu, cubed |
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1/2 cup each frozen peas and vegetable broth |
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2 Actifry Spoons raisins |
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2 Actifry Spoons chopped fresh coriander |
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| Serves - 4 |
| Preparation - 10
min |
| Cooking - 12 min |
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Stir the olive oil with the curry paste. Add the
oil mixture, onion, red pepper, garlic and ginger
to the ActiFry pan. Cook for 3 minutes. |
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Add the tofu to the ActiFry pan. Cook for 5 minutes. |
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Add the peas, broth and raisins. Cook for 4 minutes
or until peas are vibrant green and tender. Sprinkle
with coriander. |
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| V a r i a t i o n |
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This recipe is an appetizer portion, as a main course the recipe
serves 2. Or, serve a crowd by preparing the mussels
in 1 lb (500 g) batches. |
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| C o o k s T i p |
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Serve the curry with warm whole-wheat pitas, naan
or cooked brown basmati rice. Serve yogurt and mango
chutney on the side. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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171 calories
11g total fat
1 g saturated fat
0 g trans fat
0 mg cholesterol
8 g carbohydrates
1 g fibre
11 g protein
1521 mg sodium
68 mg potassium
Excellent source of: Vitamin C. |
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