BANANA TOFU CURRY
This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It's a different kind of curry and easy to make
Provided by Missy Wombat
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Use bananas that are ripe but not mushy.
- Saute the onion in a bit of white wine.
- Heat the coconut milk over a medium-high flame.
- Add the spices, coconut, and raisins and stir thoroughly.
- Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce.
- As soon as the tofu is hot this is ready to serve.
- Heating and stirring beyond that point can turn this into a tasty mush.
- Serve with basmati rice, with a side of nuts, raisins, and chutney.
Nutrition Facts : Calories 455.8, Fat 25.5, SaturatedFat 21.3, Cholesterol 8.5, Sodium 91.3, Carbohydrate 57.7, Fiber 8.3, Sugar 33, Protein 7.8
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
Steps:
- Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
- Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
- Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
- Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BANANA CURRY
Make and share this Banana Curry recipe from Food.com.
Provided by Lani D
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable stock in pan, add half the curry paste and half of the bananas.
- Toss until coated and remove from the pan, pour over the lime juice.
- Add remaining curry paste and onions into the pan. Cook until onions are soft. Add the chicken and cook until golden brown. Stir in the vegetables, water and stock powder.
- Add coconut cream and simmer until just thickened.
- Add banana mixture. Mix through the remaining bananas and allow to heat through.
- Sprinkle with the basil and serve with rice.
Nutrition Facts : Calories 241, Fat 4.6, SaturatedFat 1.3, Cholesterol 26.7, Sodium 37.8, Carbohydrate 39.6, Fiber 6.7, Sugar 11.7, Protein 12.8
SPICY BANANA CURRY
This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.
Provided by kidcharlemagne
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g
TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
BANANA CURRY (BERMUDA, CARIBBEAN)
From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !
Provided by twissis
Categories Fruit
Time 30m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
- Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
- Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
- Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
- *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.
Nutrition Facts : Calories 390.3, Fat 22.4, SaturatedFat 15.7, Cholesterol 161.3, Sodium 330.8, Carbohydrate 44.2, Fiber 5.3, Sugar 24.8, Protein 8.2
BANANA CURRY. (VEGETARIAN.)
My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.
Provided by jace65
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
- Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
- Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
- Serve on a bed of rice, garnished with the hard boild eggs.
Nutrition Facts : Calories 1272.3, Fat 19.8, SaturatedFat 9.7, Cholesterol 242.5, Sodium 453.2, Carbohydrate 254.7, Fiber 15.6, Sugar 56.9, Protein 24.2
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