You may also like
Categories:
olive oil onion garlic water green bell pepper potatoes salt apples curry powder ginger cayenne pepper dark raisins fresh cilantro salt sour cream
Viewed: 5 - Published at: 5 years agoIngredients
- 3 tablespoons olive oil
- 1 pound firm or extra-firm tofu, blotted and diced
- 1 1/2 cups chopped onion
- 3 to 4 cloves garlic, minced
- 2 cups water
- 1 large green bell pepper, cut into strips
- 4 medium potatoes, scrubbed and cut into 1/2-inch dice
- One 16-ounce can salt-free diced tomatoes, undrained
- 2 Granny Smith apples, peeled, cored, and diced
- 1 to 2 teaspoons good-quality curry powder, to taste
- 1 to 2 teaspoons grated fresh ginger, to taste
- Pinch of cayenne pepper, optional
- 1/2 cup dark raisins
- 1/2 cup finely chopped fresh cilantro or parsley
- Salt and freshly ground pepper to taste
- Vegan Sour Cream (page 7) for garnish, optional
Method
- Heat half of the oil in a large skillet.
- Add the tofu dice and saute, stirring frequently, until most sides are golden.
- Remove from the heat and set aside until needed.
- Meanwhile, heat the remaining oil in a soup pot.
- Add the onion and garlic and saute over medium-low heat, stirring occasionally, until the onion is golden.
- Add the water, bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and optional cayenne pepper.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently for about 20 minutes, or until the potatoes are done.
- Stir in the sauteed tofu, raisins, and cilantro.
- Add a little more water if needed, but let the stew remain thick.
- Season with salt and pepper.
- Cook over very low heat for another 10 to 15 minutes.
- Serve at once or make ahead and reheat when needed.
- Top each serving with a dollop of sour cream, if desired.
- Per serving:
- Calories: 333
- Total fat: 14g
- Protein: 17g
- Fiber: 7g
- Carbohydrate: 44g
- Cholesterol: 0mg
- Sodium: 25mg
