
Bell Pepper and Tofu Curry
Yield
4 servingsPrep Time / Cook Time
/Activity Guide
Bike Touring, Car CampingIngredients
- 2 tablespoons canola oil
- 1 medium white onion, halved and thinly sliced
- 1 jalapeno, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon garam masala
- 1 pound extra firm tofu, cubed
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 8-ounce can tomato sauce
- 1 cup water
- 1/4 cup cream or half and half
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- 1/4 cup cilantro, roughly chopped (optional)
Tools
- Cutting board
- Knife
- Mixing spoon
- Large skillet
Method
Note: You can substitute the cumin, coriander, and garam masala with 2 teaspoons of good curry powder.
- Heat oil in a large skillet. Add sliced onions and saute until soft.
- Add jalapeno, ginger, cumin, coriander, and garam masala. Saute for a minute or two, just until the spices are fragrant. Add the cubed tofu and saute until lightly browned. Add the bell peppers and saute for about a minute
- Add the tomato sauce, water, cream, salt and pepper. Simmer until peppers are tender and the sauce is slightly thickened, about 5 minutes. Sprinkle with cilantro and serve hot with rice, pita, or flatbread.