EASY CHICKEN CURRY | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Cut the meat off from either side of the chicken thigh bones and place the meat and bone into a large saucepan
- Add the onion, garlic and spices and mix well to coat. Add the water and stir
- Cook on a medium heat with a lid on, stirring occasionally for 1 hour
- Remove the lid after the time and let the sauce reduce and thicken for the last 30 minutes
- Serve with rice and your choice of garnish (suggestions above!)
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 36 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 126 mg, Sodium 554 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
PANANG CURRY WITH CRISPY TOFU
Want to make a vegetarian version of our famous Chicken Panang Curry Recipe? This bold and creamy Panang Curry with Crispy Tofu is a brilliant veggie option!
Provided by Sommer Collier
Categories Main Course
Time 42m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Nutrition Facts : ServingSize 6 oz, Calories 270 kcal, Carbohydrate 11 g, Protein 9 g, Fat 23 g, SaturatedFat 17 g, Sodium 778 mg, Fiber 2 g, Sugar 5 g
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
EASY EGGPLANT STIR-FRY
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.
Provided by Ali Ramee
Categories Healthy Stir Fry Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
- Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
- Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 12.2 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 298.4 mg, Sugar 5.8 g
ONE PAN TOFU COCONUT CURRY
Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.
Provided by Marie | Yay! For Food
Categories Vegan
Time 30m
Number Of Ingredients 17
Steps:
- In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
- Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
- Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
- Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
- Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THAI COCONUT CURRY CHICKEN AND TOFU
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 17
Steps:
- Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
- Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4-6 minutes or until vegetables start to soften. Add chicken and broth, and bring to a simmer. Simmer for 8-10 minutes, or until chicken is cooked through and no longer pink.
- Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.
Nutrition Facts : ServingSize 1 serving, Calories 121477 kcal, Fat 25 g, SaturatedFat 18 g, UnsaturatedFat 7 g, Carbohydrate 43 g, Sugar 13 g, Fiber 6 g, Protein 20 g, Cholesterol 27 mg, Sodium 542 mg
VEGAN BUTTER CHICKEN-STYLE CURRY WITH TOFU
An easy vegan butter chicken recipe made with chewy marinated tofu pieces cooked in a spiced tomato creamy sauce. The best vegan Indian curry recipe for cold days.
Provided by Carine Claudepierre
Categories Dinner
Time 1h45m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- Cut the tofu block into thin slices (about 0.4 inches/0.1cm). Then pull apart the tofu slices to create irregular pieces of tofu - this mimics chicken texture the best! but you can also simply cube the tofu slices if preferred.
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.
- Add the tofu chunks into the marinade and combine with a spoon.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, and make sure the tofu pieces don't touch each other or overlap.
- Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce
- Heat a large skillet or medium saucepan over medium-high heat. Add the coconut oil, butter, and chopped onions. Stir and cook until fragrant and soft, about 2 minutes.
- Add all the spices: ginger, garam masala, fenugreek, cumin, salt, crushed garlic, and tomato paste. Stir and cook for 30 seconds until it forms a paste.
- Stir in canned coconut cream, stir and simmer for 2-3 minutes.
- Stir in the baked tofu pieces, cover and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
- Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.
Nutrition Facts : ServingSize 1 serve, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
TOFU CHICKPEA CURRY
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Season the tofu cubes with the all-purpose seasoning.
- Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.
- In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes.
- Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.
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VEGAN CURRY CHICKEN RECIPE - HEALTHIER STEPS
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Ratings 10Category EntréeCuisine IndianTotal Time 1 hr
- Preheat oven 400 degrees F. Prepare a baking sheet with oiled parchment paper and set aside. Place soy curls in a bowl, add warm water to cover and allow to rehydrate for about 10 minutes. Drain Soy Curls, and toss with Bragg's liquid aminos, onion powder, garlic powder, thyme and coconut oil. Spread Soy Curls in a single layer on baking sheet and bake for 30 minutes turning after 15 minutes or until golden brown and crisp on the edges. Set aside.
- Heat oil in large saucepan on medium, add curry powder, turmeric and saute for 3 minutes, stirring often and being careful not to burn but must look darker.
- Add onion, garlic, green onion, ginger, and thyme, cook for 3 minutes stirring constantly until onions are soft. Add potatoes and stir to coat with seasonings.
- Add water, coconut milk and tomato paste, cover saucepan and bring to boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...
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Servings 4Total Time 30 minsCategory MainsCalories 310 per serving
- Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest.
- Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
TOFU INDIAN CURRY RECIPE: TOFU MAKHANI CURRY
From tofubud.com
4/5 (1)Total Time 40 minsServings 4
- Start preparing tofu curry Indian style by pressing, then marinating your extra firm tofu. To press the tofu, place your block into a tofu press, before leaving it for 20 minutes to drain. If you don't have a tofu press, then wrap your tofu in paper towels and press down firmly with a chopping board or other heavy kitchen object and leave for 20 minutes.
- While your tofu is pressing, mix together the marinade for our Indian tofu recipe. Measure out avocado oil, ground coriander, cayenne pepper powder, turmeric, lemon juice, and salt and pepper to taste. Combine thoroughly.
- When the tofu has been pressed and drained, slice it into cubes and leave it to marinate in the sauce you've just prepared as part of our simple tofu curry recipe. Marinate the tofu curry for at least one hour.
- Once your tofu has marinated, it's time to start preparing the rest of our curry. Start by heating avocado oil in a large skillet. When the oil is hot, fry your cubes of marinated tofu until they are golden-brown all over. You'll need no longer than 3 minutes for each cube of tofu, but remember to keep flipping them so they can cook evenly.
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4.8/5 (6)Total Time 20 minsCategory Main DishCalories 303 per serving
- Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
- This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.
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3.3/5 (3)Total Time 15 minsCategory Main CourseCalories 482 per serving
- Fry the onion with a pinch of salt on a low to medium heat until golden, then add the garlic and ginger and fry for a further 30 seconds.
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4.8/5 (9)Total Time 1 hr 5 minsCategory Main CourseCalories 507 per serving
- Heat two tablespoons of the oil in a pan on a medium-high heat. Add in the bean curd slices and fry until golden brown (appx. 2 mins per side). Remove from heat and transfer to paper towels to soak up excess oil.
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5/5 (3)Category Dinner, LunchCuisine ThaiTotal Time 40 mins
- Prepare the vegetables and herbs as described in the ingredients section. Keep the coriander and chilli separate from the other veggies. For spiciness, 1 tsp of sliced chilli = mild, 2 tsp = mild-medium, 3 tsp = medium, 4 tsp = spicy . . . all subjective of course.
- Unpackage the tofu, drain the liquid and pat dry. Slice into 1cm thick slices and lay on a tea towel or kitchen paper. Fold the tea towel over the tofu and lightly press the tofu to remove water. Do the same again with a dry patch of tea towel.
- Tear the tofu into thumb sized pieces and place in a medium sized bowl. Pour over the soy sauce and toss to coat, then do the same with the oil. Finally, pour over the cornflour-salt sachet and mix until the cornflour is no longer visible.
TOFU CURRY {EASY AND HEALTHY!} – WELLPLATED.COM
From wellplated.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 212 per serving
- Heat 4 tablespoons STAR Asian (Soy & Ginger) Cuisine Cooking Oil in a large non-stick skillet or wok over medium-high. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove tofu from pan and set aside.
- Add remaining 2 tablespoons STAR Asian (Soy & Ginger) Cuisine Cooking Oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes. Add tomato paste, garlic, curry powder, bayleaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes.
- Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bayleaf and discard. Serve warm with brown rice and garnish with cilantro.
FRESH HERB AND TOFU CURRY RECIPE | MYRECIPES
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4/5 (6)Total Time 50 minsServings 4Calories 406 per serving
- Cut tofu into 16 rectangles shaped like husky dominoes (each about 1 in. wide, 1 1/2 in. long, and 1 in. thick). Put tofu in a wide, shallow bowl. Mix 1 tsp. salt with 2 cups very hot or just-boiled water and pour over tofu to just cover. Let sit 15 minutes. Transfer tofu to a double layer of paper towels set on a plate and let drain 10 minutes.
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- Blot tofu dry. Add more oil to pan, if needed, to film bottom and heat to medium-high. Fry tofu, turning once, until golden, 4 to 5 minutes (it won't be crisp).
- Lower heat slightly and return all but 1 tbsp. shallot mixture to pan. Add coconut milk, bamboo shoots, and palm sugar. Bring to a simmer and cook 2 to 3 minutes. Add bok choy and cook until tender, 3 to 5 minutes. Gently stir in fish sauce.
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- Heat oil in a pan at medium heat. Add the tofu and cook until browned on all sides. Be careful not to burn the curry too much as this could result in a bitter aftertaste.
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