Vegetable Curry With Tofu Recipe
Ingredients
1 tart apple, peeled, cored, and diced
2 celery stalks, diced
1 large onion, finely chopped
3 tablespoons vegetable oil
1 small green pepper, seeded and diced
1 large potato, peeled and diced
1/4 pound mushrooms, sliced
2 tablespoons whole wheat flour
2 tablespoons curry powder
4 cups homemade vegetable broth
1 20-ounce can chick-peas, drained
1/2 pound firm tofu, drained and cubed or crumbled
2 tablespoons chopped Italian parsley
4 cups hot cooked brown rice
Directions
1. Saute the apple, celery, and onion in the oil in a heavy skillet until tender but not browned. Add the green pepper, potato, and mushrooms and saute for 5 minutes longer, stirring occasionally.
2. Sprinkle over the flour and curry powder and cook, stirring, for 3 minutes. Stir in the broth, bring to a boil, add the chick-peas and tofu, cover, and simmer for 30 minutes. Stir in the parsley.
2. Sprinkle over the flour and curry powder and cook, stirring, for 3 minutes. Stir in the broth, bring to a boil, add the chick-peas and tofu, cover, and simmer for 30 minutes. Stir in the parsley.
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