Tandoori Stir Fry #1 Recipe

Submitted by rantonoff

Makes 2 servings

Yummy vegetarian stir-fry!

Ingredients

1/2	cup dry brown basmati rice
1	large bell pepper, diced
1	large zucchini, sliced and quartered
1	jalapeño pepper, sliced
1/2	eggplant, diced
100	g tofu, cubed
1/3	cup canned pineapple tidbits
23	g lemon juice, half lemon's yield
2	tbsp tandoori paste
1	tsp crushed red pepper
1/3	tsp coriander
1/2	tsp cumin

Directions

Prepare the basmati rice according to the package directions.
While the rice is cooking, spray a pan with cooking spray and begin to saute the bell pepper, zucchini, and jalapeño slices for a few minutes. Stir regularly.
Add spices (red pepper, coriander, cumin... also, masala spice and/or white pepper if available) as desired throughout cooking. Squeeze lemon juice in as needed to prevent burning.
Add the tofu to the pan; cook for 2-5 minutes.
Add about half the tandoori paste, stirring until evenly distributed among the food. Continue cooking for 2-5 minutes.
Add the eggplant to the pan. Cook until it begins to soften.
Add the rest of the tandoori paste to the pan, stirring for even distribution again.
When the stir fry is almost done, add the pineapple tidbits and stir in; cook until the pineapple is warm.
Serve with the rice.