Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 This is delicious. I made this for dinner tonight. I LOVE IT. Enjoy, Judy Vegetable Curry 3 med. size red skin potatoes, diced 1 med. size head of cauliflower, diced 1 - 16 oz. bag of green beans(frozen) Boil in a little salted water, covered until tender. Drain. 1/2 onions, diced small 1 T. oil 1 t. mustard seed 1 t. cumin seed 1/2 t. celery salt pinch of garlic salt pinch of asafetida 1 t. curry powder 1 box of Mori-Nu Silken Tofu - Extra Firm , diced Add oil to frying pan. When hot add onion and seasonings. Stir frequently until onions are tender. Add diced Tofu and continue to flip the mixture occasionally. Saute for about 5 minutes 1 - 13.2 oz jar Archer Farms(Target store brand) Coconut Curry Simmer Sauce 8 oz. sour cream or plain yogurt Add the cauliflower mixture to the sauted Tofu mixture. Add Coconut Curry Simmering Sauce. Fill jar that Coconut Curry Sauce came in with water, put lid on and shake to get all the sauce out of the jar. Add to the mixture. Add sour cream and stir well. Taste and add salt to taste. Serve over Basmati Rice. Optional - Add some chopped up Cilantro as garnish. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.