Village-Style Carrots and Peas with Tofu

1. 1

   In a large deep skillet, heat 3 tablespoons of the oil until shimmering.

2. 2

   Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.

3. 3

   Add the ginger and cook, stirring, until fragrant, about 1 minute.

4. 4

   Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes.

5. 5

   Add the carrots, potatoes and water and bring to a simmer.

6. 6

   Cover and cook over low heat until the vegetables are just tender, about 20 minutes.

7. 7

   Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering.

8. 8

   Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes.

9. 9

   Using a slotted spoon, add the tofu to the curried vegetables along with the peas.

10. 10

    Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.