Mushroom Curry with Tofu

  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings

A vegetarian version of a quintessential Indian dish, this mushroom and tofu curry packs serious flavor and heartiness.

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Sauté onion in oil and ghee until translucent. Add ginger and sauté about 30 seconds. Add all the spices and fry for 30 seconds. Add 3 tablespoons water and chopped mushrooms. If more substance is desired, add your favorite chopped vegetables to the mixture. Cook over medium heat about 20 minutes. (If mushrooms become too dry, add about 1/2 cup of water.)

Add tofu and cook for additional 10 minutes. Garnish with coriander leaves and top with a spoonful of yogurt.

Serve over cooked brown rice. Do not use olive oil for this recipe, or it will lose the curry flavor.


Calories: 210


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