1 teaspoon minced fresh ginger root
1/2 serrano pepper, finely chopped
1/4 teaspoon cayenne powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (10 ounce) can tomato puree
1 tablespoon ketchup
1 container (12.3 oz) extra firm tofu
1 (16 ounce) package frozen peas,thawed
2 tablespoons half and half
Spray pan with PAM. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the cayenne powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the tofu and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
Serves: 4
Nutritional Value:
152 Calories
3.25g Total Fat
0g Sat Fat
0mg Cholesterol
324.25mg Sodium
22.39g Carbohydrate
5.04g Fiber
9.28g Sugars
9.82g Protein
