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Information

Course: main course
Total time: half-day
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4 to 6
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Notes

This robust dish makes a lively and different meal. I like to serve it with fresh green beans and naan, an Indian bread, to soak up the sauce.

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp (2 ml) minced ginger root
  • 1 long green chile pepper, seeded and finely chopped
  • 6 whole cloves
  • 4 pods white or green cardamom
  • 1 cinnamon stick piece, about 2 inches (5 cm)
  • 1 tsp (5 ml) caraway seeds
  • 1 tsp (5 ml)  salt
  • ½ tsp (2 ml) cracked black peppercorns
  • 1 can (28 oz/796 mL) tomatoes, including juice
  • ¼ cup (50 ml) all-purpose flour
  • 1 tsp (5 ml) curry powder
  • ¼ tsp (1 ml) cayenne pepper
  • 1 tbsp (15 ml) vegetable oil
  • 8 oz (250 g) firm tofu, cut into 1-inch (2.5 cm) squares

Directions

1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, gingerroot, chili pepper, cloves, cardamom, cinnamon stick, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.

2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

3. Tofu: On a plate, mix together flour, curry powder and cayenne. Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium-high heat. Add dredged tofu and sauté, stirring, until nicely browned. Spoon tomato mixture into a serving dish. Discard cloves, cardamom and cinnamon stick. Layer tofu on top.

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Nutritional Information

Nutrients per serving

150kcal (7%)
402mg (17%)
14g
4g
8g (13%)
0g
1g (4%)
4g
3g
0mg (0%)
5g
8g
44mg
494mg
59mcg RAE (2%)
31mg (51%)
284mg (28%)
2mg (10%)