Tofu and Green Peas in Brown Curry

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Tofu and Green Peas in Brown Curry

 

Recipe By : Ajay Singh, LA Times, May 29, 2002

Serving Size : 4 Preparation Time :0:00

Categories : Indian soy

vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

2 large onions -- very thinly sliced

- preferably red

2 tablespoons light soy sauce -- optional

2 cinnamon sticks -- (2- to 3-inch ea)

1 teaspoon cloves

6 black peppercorns

2 jalapenos -- seeded and diced

1 tablespoon ginger root -- minced

2 1/2 cups peas -- thawed if frozen

1 teaspoon curry powder

1 cup water

12 ounces extra-firm tofu

- cut into 1/2-inch pieces

2 teaspoons sugar

1 1/2 teaspoons salt

 

Light soy sauce is sold at Asian markets.

 

Active Work Time: 20 minutes

Total Preparation Time: 3 hours

Makes 4 servings

 

Heat the oil in a large casserole or heavy-bottomed pot over medium

heat. Add the onions, cover the pot and allow to simmer over very low

heat until the onions turn soft and rich brown in color, about 2 to 21/2

hours, stirring thoroughly every 10 minutes or so. Add the soy sauce and

simmer for about 15 more minutes. Turn off the heat. For optimum flavor,

allow the sauce to cool and refrigerate several hours or overnight. (If

the sauce is cooked early in the morning, it will develop a rich flavor

by evening.)

 

When ready to serve the dish, heat the sauce in a large casserole or pot

over medium heat. Meanwhile, place the cinnamon, cloves and peppercorns

in a skillet over low heat and roast until fragrant, 2 minutes. Add to

the sauce. Add the jalapenos and ginger and cook 2 minutes. Stir in the

peas and curry powder and cook 2 to 3 minutes, stirring occasionally.

Add the water, cover the pot and simmer until the peas are soft, about

15 minutes. Add the tofu, sugar and salt and simmer for about 10

minutes. Serve hot.

 

Each serving: 217 calories; 769 mg sodium; 0 cholesterol; 8 grams fat; 1

gram saturated fat; 27 grams carbohydrates; 13 grams protein; 7.50 grams

fiber.

 

Source: Ajay Singh, LA Times, May 29, 2002

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 198 Calories; 5g Fat (19%

calories from fat); 8g Protein; 37g Carbohydrate; 0mg Cholesterol; 818mg

Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Vegetable; 1 Fat; 1/2 Other

Carbohydrates

 

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