Mushroom Curry with Tofu
2 tablespoons canola oil
1 tablespoon ghee (unsalted butter)
1 medium onion, minced
1/2 inch fresh ginger root, minced
1/4 teaspoon turmeric
1/4 to 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander powder
1/4 teaspoon black pepper
1 teaspoon kosher salt
or to taste
1 package (8 ounces) baby portabella mushrooms, cut in small cubes
1 package extra firm tofu, cut in small cubes or crumbled
2 tablespoons fresh coriander leaves, coarsely chopped
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. 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.
Control heat of the curry with amount of chili powder.
Yogurt will cool down the heat of the dish.
Do not use olive oil for this recipe, or it will lose the curry flavor.
As prepared, each serving contains 210 calories, 15g total fat, 10mg cholesterol, 490mg sodium, 9g total carbohydrate and 9g protein.