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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Indian Tofu Curry (Vegetarian) Recipe

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This recipe for Indian Tofu Curry (Vegetarian) is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 blocks tofu
Peanut oil
2 med. sized bags of unsalted, regular raw cashews
1-2 T. olive oil
6 yellow onions, peeled and chopped
6 tomatoes, cubed
5 green peppers, cubed
Ginger, 2 little hooks, grated with fine grater
3 T. red chili powder
1 tsp. turmeric
3 tsp. salt, to taste
1 bag frozen green beans
2 cans coconut milk
1 can water
10 mint leaves, chopped
1 T. Garam Masala seasoning
Directions:
Directions:
Fry tofu in peanut oil, the higher the temperature the better, for 6-10 minutes. Take tofu out and place on paper towel to absorb extra oil. Put cashews into peanut oil and fry on low until they brown, about 1 minute. In large sauce pan, add olive oil, onions, tomatoes, green peppers, grated ginger, chili powder, turmeric, salt and green beans. Once vegetables are cooked, add coconut milk and 1 can of water. Bring to a boil and turn burner off. Add tofu, cashews, mint and Garam Masala. Mix and eat!

 

 

 

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