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Low-Fat Tofu and Bell Pepper Curry Recipe

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

min

Ingredients:

1 block (14 oz) extra-firm tofu, pressed and cubed
2 bell peppers (any color), sliced
1 large onion, finely chopped
2 tomatoes, pureed
3 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 tablespoon olive oil
1 cup water or vegetable broth
Salt to taste
Fresh cilantro for garnish (optional)
Lemon wedges for serving (optional)

Banane Ki Vidhi

Prepare Tofu:

Press the tofu to remove excess water and cut it into cubes.

Sauté Aromatics:

In a large pan, heat olive oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion is golden brown.

Add Spices:

Add coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to coat the onions with the spices.

Add Tofu and Vegetables:

Add the cubed tofu and sliced bell peppers to the pan. Mix them with the spiced onions.

Pour Tomato Puree:

Pour in the tomato puree and stir to combine all the ingredients.

Add Liquid:

Pour in water or vegetable broth to create a curry consistency. Add salt to taste. Bring the curry to a gentle boil.

Simmer:

Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

Garnish:

Garnish the tofu and bell pepper curry with fresh cilantro if desired.

Serve:

Serve the curry over brown rice or quinoa. Add lemon wedges on the side for a citrusy kick.

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