Village-Style Carrots and Peas with Tofu Recipe

Name: Village-Style Carrots and Peas with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 medium onion, finely chopped; 1 tablespoon minced peeled fresh ginger; 2 medium tomatoes, finely chopped; 2 teaspoons garam masala; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon turmeric; 1 pound carrots, cut into 1/2-inch dice; 1 pound boiling potatoes, peeled and cut into 1/2-inch dice; 1 cup water; 1 cup frozen baby peas (5 1/2 ounces); 1/2 pound firm tofu or Homemade Paneer with Indian Flavors, cut into 1/2-inch pieces

Servings: persons

1/4 cup vegetable oil
1 medium onion, finely chopped
1 tablespoon minced peeled fresh ginger
2 medium tomatoes, finely chopped
2 teaspoons garam masala
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 pound carrots, cut into 1/2-inch dice
1 pound boiling potatoes, peeled and cut into 1/2-inch dice
1 cup water
1 cup frozen baby peas (5 1/2 ounces)
1/2 pound firm tofu or Homemade Paneer with Indian Flavors, cut into 1/2-inch pieces

1
In a large deep skillet, heat 3 tablespoons of the oil until shimmering.
2
Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
3
Add the ginger and cook, stirring, until fragrant, about 1 minute.
4
Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes.
5
Add the carrots, potatoes and water and bring to a simmer.
6
Cover and cook over low heat until the vegetables are just tender, about 20 minutes.
7
Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering.
8
Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes.
9
Using a slotted spoon, add the tofu to the curried vegetables along with the peas.
10
Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes.
11
Serve hot.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 medium onion, finely chopped, 1 tablespoon minced peeled fresh ginger, 2 medium tomatoes, finely chopped, and more.

Yes, Village-Style Carrots and Peas with Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Village-Style Carrots and Peas with Tofu

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