Tofu & Mushroom Curry with Brown Rice Gi Jane Recipe

Submitted by gi-jane

Makes 1 serving

A delicious vegetarian supper

Ingredients

1	onion, finely chopped
1	teaspoon olive oil
1	clove garlic, finely chopped
1/4	oz (root) ginger, finely chopped
1	(red) chili pepper, finely chopped
4	oz tofu, cubed
4	oz mushrooms, quartered
1	teaspoon cumin seeds
1/2	teaspoon ground coriander
1/2	teaspoon ground turmeric
200	g chopped tomatoes
1	salt and pepper
1/4	teaspoon garam masala
1	tablespoon (plain) yoghurt, not very low fat
3	tablespoons coriander, fresh chopped
1 1/2	oz brown basmati rice

Directions

Cook the rice according to the packet instructions
Heat the olive oil in a small saute pan and add the onion, cumin seeds, garlic, chilli pepper and ginger. Cook until the onion is see-through and the seeds toasted
Add the tofu, mushrooms, ground coriander & turmeric, stir well to combine and allow to cook for a few minutes
Add the tomatoes, a little of the fresh coriander, some salt and pepper bring to a simmer, cover and cook for about 20 minutes
Turn off the heat, leave the pan uncovered for 2 minutes then stir in the yoghurt, coriander and garam masala.
Serve immediately over cooked brown rice.