Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Creamy Tofu and Pepper Curry

print
Ingredients: 

3 large Capsicum/Bell Peppers, deseeded and cut into 1 inch squares or triangles
340 gms Silken Tofu, pulsed in a food processor to make a smooth puree (About 1½ cups)
400 gms Canned Tomato/4 large Tomato, pureed (About 1½ cups of puree)
1 medium Onion, finely chopped
1½ inch Ginger, peeled and crushed to rough paste
¾ loosely packed cup Fresh Coriander Leaves, finely chopped
½ - 1 tbsp Jaggery or Brown Sugar
Salt to taste

Spices Used:
1 tsp Red Chilli Powder (As per taste)
½ tsp Haldi/Turmeric Powder
1 tbsp Dhania/Coriander Powder

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
1-2 Dry Red Chillies, broken
A generous pinch of Hing/Asafoetida
1 tbsp Oil


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
sixsenses5's picture
sixsenses5

Top Recipe Keepers





Share with Facebook