Mutter with Bean Curd
This mouthwatering entrée has been a favorite at the ashram for years! Surprisingly simple to make, this aromatic Indian curry is the perfect week-night dinner. Serve with brown basmati rice, a fresh garden salad, and our Maple Mustard Dressing for something truly spectacular.
Recipe by Sunyata
Fat-Free
Tip: Make the Ashram Baked Tofu ahead of time for an even quicker meal!
Serves about 6-8 people
Ingredients
1 batch Ashram Baked Tofu
1 tsp cumin seeds
1 tsp mustard seeds
28 oz. crushed tomatoes
2 cups water
3 bags frozen peas
1 -2 tsp Himalayan pink salt
1 tbsp fresh minced ginger
1/2 cup red bell pepper, diced
1/2 cup poblano pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup raisins
1 cup diced cilantro
2 tbsp curry powder
2 tbsp coriander powder
1 tbsp turmeric powder
1/2 tsp asafetida
1/4 cup coriander powder
1 small chunk of jaggery* or 2 tbsp maple syrup or coconut sugar
*Jaggery sugar can be purchased at your local Indian market or online, and usually comes in either a large block or in small cubes. 1 small cube equals about 2 tbsp.
Instructions
Remove peas from freezer and set aside.
Place a wok on low heat.
Add cumin and mustard seeds and cook until lightly browned.
Pour in water, turmeric and jaggery and heat until the jaggery has dissolved.
Add the diced peppers and ginger and cover.
Simmer on low for a few minutes.
Add crushed tomatoes, remaining spices and peas, cover.
Bring to a boil.
Simmer on medium heat with lid on, lifting occasionally to stir.
Cook until peas are soft. This should take about 20 minutes.
Add in the Ashram Tofu and stir until well combined.
Remove from heat and garnish with fresh cilantro. Enjoy!
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