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Tofu and Tomato Curry

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Tomato curry is a dish that my mother makes a lot with traditional Sri Lankan “hoppers” (rice flour and coconut milk pancakes). It can also be made into more of a main dish for vegetarians with the addition of tofu, and can be served over rice, couscous or quinoa. Tofu on its own is very bland, but takes on the flavors of the curry very nicely. This curry is a great mild introduction to curry flavors for little ones. Many of the spices, like turmeric have wonderful health benefits, too. Exposing kids to ethnic foods is a great way to widen their palates and expose them to ingredients with positive effects on health. See our post on Food Passports to encourage kids to eat ethnic foods. We recently served this to a group of Elementary Students at an International Food Tasting.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 cucharada aceite coco
aceite coco
2
cucharada
1 cebollas, picado (grande)
cebollas
1
picado
grande
3 clavos ajo, picado fino
ajo
3
clavos
picado fino
½ cucharadita jengibre, rallado fresco
jengibre
½
cucharadita
rallado fresco
1 cucharadita polvo curry
polvo curry
1
cucharadita
½ cucharadita turmeric
turmeric
½
cucharadita
¼ cucharadita polvo de chile
polvo de chile
¼
cucharadita
1 tallo de canela (pequeño)
tallo de canela
1
pequeño
5 tomates, picado en cubos de 2 pulgadas (freso mediano)
tomates
5
picado en cubos de 2 pulgadas
freso mediano
14 paquete de onza tofu, corte en cubos de 1 pulgada (para mejorar la textura drenar y frizar toda la noche, desfrizar 2 horas antes)
tofu
14
paquete de onza
corte en cubos de 1 pulgada
para mejorar la textura drenar y frizar toda la noche, desfrizar 2 horas antes
2 cucharadas azúcar
azúcar
2
cucharadas
1 taza leche de coco
leche de coco
1
taza
½ cucharadita sal (mas al gusto)
sal
½
cucharadita
mas al gusto
¼ cucharadita pimienta negra (mas al gusto)
pimienta negra
¼
cucharadita
mas al gusto

METODÓ

Heat oil in a medium pan. Add onions, garlic and ginger. Stir fry for 3 minutes. Add spices, and stir fry for another minute. Add the tomato. Cook on medium/low for 5 minutes until the tomatoes are soft. Add the tofu and sugar. Cook for another 4 or 5 minutes. Add the coconut milk and bring curry up to a simmer. Add salt and pepper. Serve warm.

Tiempo de preparacion
8 min
Tiempo de cocinar
15 min
Costo por porcion:
$1.65
Sirve:
6 (double this for a tasty Cook Once Eat Twice Meal)

Yum Ratings

😫😟😐😀😍 “Yum. I like the tomatoes!” —Shan, age 9
😫😟😐😀😍 “Super Yuck! Tomatoes are my enemies!” —Zane, age 9
😫😟😐😀😍 “Ok. It’s just ok.” —Asa, age 4