Curried Stir Fry

[Guest guest]

I got this from a Healthy Foods email. It sounds good, but I haven't

tried it yet, so it's not TNT.

 

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((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

Genesis 2:15 The Lord God then took the man and settled him in the

garden of Eden, to cultivate and care for it.

 

Curried Stir Fry

Serves 6

 

2 tablespoons vegetable oil

2 medium onions, chopped

2 cloves garlic, pressed

1 1/2 pounds tofu, drained and cubed

3 cups kale, stemmed and chopped

2 tablespoons curry powder (more or less to taste)

1/3 teaspoon ground cinnamon

2 1/4 cups vegetable broth, divided

1 large head cauliflower florets, chopped

2 medium green bell peppers, seeded, deribbed and chopped

Low sodium soy sauce to taste

 

In a large skillet or wok, stir fry onions, garlic and tofu in oil.

Continue to stir fry until tofu is lightly browned or about 4 minutes.

Remove from skillet and keep warm.

 

Add kale to the skillet. Stir frying it till it’s bright green, then

add the curry powder and cinnamon. Stir again before adding 1/3

vegetable broth. Cover and let simmer on medium for about 2 minutes.

 

Uncover skillet or wok and add cauliflower, bell pepper, and soy sauce

to taste.

Stir and add another 3/4 cup vegetable broth and continue cooking

until kale and cauliflower are tender. Add remaining vegetable broth

as needed to keep stir fry from sticking.

 

Per Serving: 227 Calories; 11g Fat; 14g Protein; 23g Carbohydrate; 6g

Dietary Fiber; 1mg Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain

(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

SERVING SUGGESTIONS: Serve on a bed of brown rice and add a big green

salad.