Tofu & vegetable curry - gh_9405

Yield: 4 servings

Measure Ingredient
1 medium Head cauliflower (about 1 1/2 lb)
½ pounds Green beans
3 mediums Carrots
1 \N Large onion
1 medium Red pepper
1 pack (16-oz) firm tofu
1½ cup Parboiled rice
3 tablespoons Salad oil
1 tablespoon Curry powder
2 teaspoons All-purpose flour
2 teaspoons Grated peeled gingerroot
1 teaspoon Salt
1 can (14 oz) vegetable broth

ABOUT 50 MINUTES BEFORE SERVING- 1. Separate cauliflower into flowerets. Cut each green bean in half Slice carrots. Chop onion. Cut red pepper into ¼-inch strips. Drain and cut tofu into 1-inch cubes. 2. Prepare rice as label directs.

3. Meanwhile, in 5-quart Dutch or saucepot over high heat, in oven 1 inch boiling water, heat cauliflower and green beans to boiling.

Reduce heat to low; cover and simmer 4 minutes or until vegetables are tender-crisp; drain and remove to bowl.

4. Wipe Dutch oven dry. In same Dutch oven over medium-high heat, in hot salad oil, cook carrots, onion, and red pepper, stirring frequently, until vegetables are tender-crisp and begin to brown. Add curry powder, flour, ginger, and salt and cook, stirring, 1 minute.

Add vegetable broth, cauliflower, and green beans, stirring to coat vegetables. Add tofu; heat through.

5. To serve, spoon rice and vegetable mixture onto platter.

Each serving: About 575 calories, 19 g fat, 0 mg cholesterol, 1060 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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