Quick Vegetable Curry

  • Yield 4 servings

You can whip this tasty, colorful curry together in a flash. It is especially good served with brown basmati rice.

Ingredients

1/2 cup water
1 tablespoon soy sauce
1 medium onion, chopped
3 medium garlic cloves, minced
2 cups sliced mushrooms
2 medium carrots, sliced on the diagonal
2 medium celery stalks, sliced on the diagonal
1/2 pound firm tofu, cut into 1/2-inch cubes
1 medium red bell pepper, seeded and diced
2 cups finely chopped fresh kale
2 teaspoons curry powder
1 tablespoon peanut butter
1 tablespoon seasoned rice vinegar

Instructions

  1. In a large skillet, heat water and soy sauce to a simmer. Add onion and garlic. Cook for about 5 minutes, or until onion is soft.
  2. Add mushrooms, carrots, and celery. Cook for about 5 minutes, stirring occasionally, or until carrots just begin to soften.
  3. Gently stir in tofu, bell pepper, and kale. Add curry powder. Cover and cook, stirring occasionally, for about 5 minutes, or until kale is tender.
  4. In a small bowl, combine peanut butter and vinegar. Stir into the vegetable mixture.

Recipe preprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project

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