Photo: Swathi Handique
Tofu Aloo Gobi (Cauliflower and Potato Curry)
14 ingredients
6 Servings
openrecipes
Estimated Nutrition (whole recipe, rough)
552
Calories
23g
Protein
21g
Fat
77g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 1 medium head cauliflower, cut into small florets
- 2 teaspoons grated fresh or jarred ginger
- 1 teaspoon garam masala or good-quality curry powder, or more to taste.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
- 2 medium or 3 plum tomatoes, diced
- 1/2 cup frozen green peas
- 1/4 cup minced fresh cilantro, optional
- Salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes