Tofu and Chickpea Curry - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Experiment with a variety of fresh vegetables in this vegetarian Madras curry. You can stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.
Ingredients
- 2 cups (3/4-inch) cubed peeled sweet potato
- 2 cups small cauliflower florets
- 1 cup chopped onion
- 1 tablespoon Madras curry powder
- 1 tablespoon brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 teaspoons salt
- 2 garlic cloves, minced
- 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (13.5-ounce) can light coconut milk
- 1 (14-ounce) package extra-firm tofu, drained
- 1 tablespoon canola oil
- 3 cups hot cooked rice
- 3 tablespoons chopped fresh cilantro
- Freshly ground black pepper (optional)
Instructions
- Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
- Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
- Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.
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