Vegetarian

Tofu and Curried Vegetable Stew is for Dinner.

Tofu and Curried Vegetable Stew takes several minutes to prepare.

Tofu and Curried Vegetable Stew takes several minutes to cook.

Tofu and Curried Vegetable Stew makes 6 servings.

The ingredients for Tofu and Curried Vegetable Stew are:

2 Tbsp Extra Virgin Olive Oil
4 cloves of garlic, chopped
1 medium onion, diced
2 Tbsp curry powder
2 cups water
2 small turnips, halved and thinly sliced
1 small winter squash, cut into 1-inch pieces
1 carrot, thinly sliced
1 parsnip, thinly sliced
1 white potato, diced (type AB) Not listed in nutrition info
1 sweet potato, diced (types O, AB)
1/2 head cauliflower, cut into "flowers" (Types A, AB) Not listed in nutrition info
1/2 head broccoli, cut into "flowers"
12 okra, stemmed and left whole
1 large block of tofu, cubed or crumbled
2 tablespoons cilantro, dried

Here is how you make Tofu and Curried Vegetable Stew:

Heat oil in a large, heavy skillet over medium heat. Add garlic and onion and cook, stirring, until just colored.Sprinkle curry powder to taste over vegetables in pan, and continue to gently saute everything about 5 minutes, being careful not to scorch the garlic and curry.Add water and bring to a boil.Begin adding ingredients, starting with those that require the longest cooking times.When the water has returned to a boil, cover, lower heat, and simmer about 15 minutes, or until all vegetables are nearly tender.Add the cauliflower, broccoli, and okra. Simmer another 10 to 15 minutes or so.Add the tofu for the final 5 minutes, just to heat it through.Ladle over bowls of brown rice.Number of Servings: 6Recipe submitted by SparkPeople user SHELLYINOHIO.

The nutritional information for Tofu and Curried Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.1

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 67.4 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 10.3 g
• Protein: 15.2 g

The dietary needs meet for Tofu and Curried Vegetable Stew is Vegetarian