Tofu-Vegetable Korma
Brown Basmati Rice
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp refrigerated grated ginger (from a 4-oz tube)
- 2 tsp bottled minced garlic
- 2 Tbsp curry powder
- 1 (20-oz) pkg refrigerated diced potatoes
- 2 (12-oz) pkg frozen fire-roasted zucchini, carrots, and onion
- ¾ tsp salt
- 3 cups water
- 1 (14-oz) pkg extra-firm tofu, cut into ¼-inch cubes
- 1 (13.5-oz) can coconut milk
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Stir in ginger, garlic and curry powder; cook 1 minute until spices are fragrant.
- Add potatoes, vegetable blend, salt and water.
- Bring to a boil.
- Reduce heat, and simmer 8 minutes or until vegetables are tender.
- Stir in tofu and coconut milk; cook 15 minutes longer or until thoroughly heated and sauce is slightly thickened.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown basmati rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
290
|
140
|
430
|
| Fat (g) | 17 | 2 | 19 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 10 | 4 | 14 |
| Carb (g) | 22 | 28 | 50 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 670 | 10 | 680 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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