Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat half of the oil in a large skillet. Add the tofu dice and sauté, stirring frequently, until most sides are golden. Remove from the heat and set aside until needed.
- Meanwhile, heat the remaining oil in a soup pot. Add the onion and garlic and sauté over medium-low heat, stirring occasionally, until the onion is golden.
- Add the water, bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and optional cayenne pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the potatoes are done.
- Stir in the sautéed tofu, raisins, and cilantro. Add a little more water if needed, but let the stew remain thick. Season with salt and pepper.
- Cook over very low heat for another 10 to 15 minutes. Serve at once or make ahead and reheat when needed. Top each serving with a dollop of sour cream, if desired.
- Per serving:
- Calories: 333
- Total fat: 14g
- Protein: 17g
- Fiber: 7g
- Carbohydrate: 44g
- Cholesterol: 0mg
- Sodium: 25mg
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