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TOFU AND VEGETABLE CURRY WITH MILLET RECIPE

TOFU AND VEGETABLE CURRY WITH MILLET RECIPE

TOFU AND VEGETABLE CURRY WITH MILLET RECIPE

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Tofu and Vegetable Curry with Millet is a nutritious and delicious recipe that combines protein-rich tofu and a variety of vegetables in a flavorful curry sauce. This dish is not only satisfying but also suitable for those following an Indian weight loss diet. Tofu provides a good source of plant-based protein, while the vegetables add essential vitamins and minerals. Millet serves as a healthy alternative to rice, offering a good amount of fiber and nutrients. This curry is a wholesome and satisfying meal option for your weight loss journey.

INGREDIENTS

  • XXX grams firm tofu, cubed
  • XXX grams mixed vegetables (such as carrots, bell peppers, peas, and cauliflower), chopped
  • XXX grams onion, finely chopped
  • XXX grams tomatoes, chopped
  • XXX grams ginger-garlic paste
  • XXX grams curry powder
  • XXX grams turmeric powder
  • XXX grams cumin seeds
  • XXX grams coriander powder
  • XXX grams garam masala
  • XXX grams coconut milk
  • XXX grams vegetable broth
  • XXX grams millet
  • XXX grams water
  • XXX grams oil
  • Salt to taste
  • Fresh cilantro leaves for garnish

INSTRUCTIONS

  1. Cook the millet: Rinse the millet under cold water and drain. In a saucepan, add millet, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the millet is cooked and fluffy. Set aside.
  2. In a large pan, heat oil over medium heat. Add cumin seeds and allow them to splutter.
  3. Add the chopped onion and sauté until golden brown.
  4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  5. Add the chopped tomatoes and cook until they turn soft and mushy.
  6. Add curry powder, turmeric powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
  7. Add the mixed vegetables and tofu cubes. Mix everything together until the vegetables and tofu are well-coated with the spices.
  8. Pour in the vegetable broth and coconut milk. Stir well and bring to a simmer. Cover the pan and let the curry cook for about 10-15 minutes or until the vegetables are tender.
  9. Adjust the consistency of the curry by adding more vegetable broth if needed.
  10. Serve the tofu and vegetable curry over the cooked millet.
  11. Garnish with fresh cilantro leaves.

TIPS

  1. Press the tofu before using it in the curry to remove excess moisture, resulting in a firmer texture.
  2. Feel free to add or substitute vegetables based on your preference and seasonal availability.
  3. Adjust the spice level by increasing or decreasing the amount of curry powder and garam masala.
  4. Add a squeeze of lemon juice or sprinkle some chaat masala for an extra tangy flavor.
  5. Garnish the curry with toasted sesame seeds or crushed peanuts for added crunch and flavor.
  6. Leftover curry can be refrigerated in an airtight container for up to 2-3 days. Reheat before serving.

NUTRITION VALUE

  • Calories: XXX
  • Carbohydrates: XXX grams
  • Protein: XXX grams
  • Fat: XXX grams
  • Fiber: XXX grams

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