Savi Oota: Vegetable Tofu Curry

Ingredients:
20 cubes of Firm Tofu
10-15 Green Beans, cut into 1 inch lengthwise
1 medium size Carrot, cut into 1 inch lengthwise
1/4 cup Green Peas
1/2 medium size Cauliflower, cut into florets
2 medium size Tomatoes, chopped
1 medium size Capsicum / Bell pepper, chopped
1 medium size Onion, chopped
4tbsp Cilantro
Salt to taste
1tsp Cumin powder
1tsp Coriander powder
1tsp Garlic ginger paste
1tsp Red Chilly powder
4tsp Canola oil (or any cooking oil)

Method:

Cook tofu cubes in a pan with 1tsp of oil for about 20mins in medium heat, turn it occasionally. When tofu is done (when it is a golden brown, as shown below) place it aside

Heat a large pan with remaining oil, add garlic ginger paste. Fry for around 2 to 3 mins. Then add onions and fry until translucent. To it add tomatoes, cumin powder, coriander powder and fry for 2mins
To it add all other vegetables (beans, carrot, capsicum, cauliflower, green peas) and fry for 10-12mins. Then add salt, chilly powder and 1/4 cup of water and cook for couple of mins
When the water is almost evaporated add tofu and cilantro and mix
Serve it hot with rice or chapathi

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Tofu -

High in Protein
Good source of iron, copper, manganese and omega-3 fatty acids

Carrot -

Excellent source of antioxidant compounds
High in vitamin A
Very good source of vitamin C, vitamin K, dietary fiber and potassium

Green Beans -

Excellent source of vitamin C, vitamin K and manganese.
Very good source vitamin A, dietary fiber, potassium, folate, and iron.
Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

Cauliflower -