Kadai Paneer Tofu & Peppers
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Vegan Richa · by Vegan Richa★ 5.0 (2)

Kadai Paneer Tofu & Peppers

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 53%
CARBS 20G25% OF CAL
8G FIBER4G OTHER8G TOTAL SUGAR
FAT 18G52% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan kadai curry with tempeh and peppers in a spiced tomato-almond sauce. Complex flavors and easy to make, perfect for Diwali or any special occasion.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 2 tsp organic canola or safflower oil
  • 1/4 cup chopped red onion
  • 1 green chile (chopped)
  • 3/4 cup thinly sliced red bell pepper (1/2 red bell pepper)
  • 1 cup thinly sliced green bell pepper (1 medium green pepper)
  • 1.5 cups cubed hemp tofu or Steamed tempeh (or pressed and cubed firm tofu)
  • 1 to 1.5 tsp garam masala
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 1 cup small broccoli florets (1 to 1.5 inch size)
  • 1.5 cups chopped tomato (2 medium)
  • 3 Tbsp overnight soaked almonds (or almond pulp - leftover after making almond milk)
  • 1 tsp coriander seeds
  • 1/2 tsp red pepper flakes or to taste
  • 1/2 tsp paprika
  • 1/2 cup water
  • 3/4 tsp or more salt
  • 1/2 tsp dried fenugreek leaves
  • cilantro for garnish
PREP
15M
SODIUM
618MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.