- Prep-time: / Ready In:
- Makes 4 cups curry + 3 cups rice
- Serving size: ⅓ of recipe
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“Whenever I get to the end of the week and have veggies to use up, this is the recipe I love to make,” says Carleigh Bodrug of PlantYou. “Chop up bell pepper, carrot, zucchini, or you name it, and simmer it all in this incredible, fragrant sauce. Serve over rice, and you’ve got a delicious low-waste dinner.” Bodrug also adds crispy baked tofu for extra staying power.
From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet
By Carleigh Bodrug,
Ingredients
- 1 cup dry brown basmati rice
- 1 14-oz. package extra-firm tofu, drained
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium vegetable broth or water
- ½ teaspoon sea salt, plus a pinch
- 1 pinch freshly ground black pepper
- 1½ cups chopped red bell pepper, carrot, zucchini, eggplant, broccoli, and/or sweet potato
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ cup raw sunflower seed kernels or cashews, soaked in water overnight or boiled 10 minutes
- 1 28-oz. can no-salt-added crushed tomatoes
- 1 tablespoon pure maple syrup
- 1 cup frozen green peas
- Handful fresh cilantro leaves
Instructions
- Prepare rice according to package directions.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Tear the tofu into 1-inch chunks and place in a bowl. Add cornstarch, broth, and a pinch each of salt and black pepper. Toss to thoroughly coat tofu; spread tofu evenly on prepared baking sheet. Bake 15 to 20 minutes or until slightly crispy.
- For curry, in a large skillet combine chopped vegetables, the onion, garlic, ginger, and 1 to 2 tablespoons water. Cook over medium 2 to 3 minutes or until onion is translucent, stirring occasionally. (Note: If using a heartier vegetable, such as sweet potato or squash, cook at least 5 to 10 minutes or until softened.) Add garam masala, cumin, turmeric, and ½ teaspoon salt to skillet; cook and stir 1 to 2 minutes more.
- Meanwhile, in a blender combine sunflower seeds and ½ cup water; cover and blend into a smooth cream. Add sunflower cream, tomatoes, and maple syrup to skillet; stir to combine. Simmer, uncovered, 10 minutes.
- Stir in tofu and peas; cook just until heated through. Serve curry over rice; garnish with cilantro leaves.
Nutritional Information:
Per serving (⅓ of recipe): 541 calories, 98 g carbohydrates, 16 g protein, 12 g total fat, 2 g saturated fat, 0 g cholesterol, 505 mg sodium, 12 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
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