Curry Of Tofu, Mushrooms and Vegetables ( Exotic Diabetic Recipe )

by Tarla Dalal

Curry Of Tofu, Mushrooms and Vegetables ( Exotic Diabetic Recipe )

add to my cookbook

Added to 77 cookbooks This recipe has been viewed 57386 times

The true highlight of this dish is the paste that is made using red chillies, onions and other well-chosen ingredients. You can make it fresh for a better taste; or to save time, you can make it in bulk and deep-freeze to use as and when required.

Healthy ingredients like tofu, mushroom and other veggies enhance this recipe’s health quotient while a basket of creatively-combined ingredients make it a delight for the taste-buds. If you do not like tofu, you can replace it with low fat paneer.

Thai cooking is incomplete without coconut milk but as a matter of fact it is high in fat; I have therefore restricted its use to ½ cup as compared to the original recipe that calls for almost 3 times more. Another key ingredient in Thai cooking is lemon grass, which can be used liberally without any fear of calories… this is the secret behind the refreshing touch of most Thai recipes.

Add your private note

Curry Of Tofu, Mushrooms and Vegetables ( Exotic Diabetic Recipe ) recipe - How to make Curry Of Tofu, Mushrooms and Vegetables ( Exotic Diabetic Recipe )

Tags

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 6Makes 6 servings

Ingredients

To Be Ground Into A Paste
4 whole dry kashmiri red chillies , broken into pieces
1/4 cup sliced onions
5 garlic (lehsun) cloves
1/2 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
5 peppercorns (kalimirch)
1 tsp grated ginger (adrak)
3 tbsp roughly chopped coriander (dhania)
2 tsp lemon juice
1 tbsp sugar substitute
salt to taste

Other Ingredients
2 tsp oil
1/2 cup coconut milk
1/2 cup low fat milk (99.7% fat-free ,
readily available in the market)
6 to 8 mushrooms (khumbh) , washed and blanched
1/2 cup boiled green peas
1/2 cup carrot , cut into strips and blanched
1/2 cup diagonally cut and blanched french beans
1 cup tofu
1/4 cup finely chopped basil leaves
2 tsp soy sauce
1 small bundle lemongrass (hare chai ki patti) , tied well
1/2 tsp lemon rind
2 tsp lemon juice
salt to taste

Method

Heat the oil in a deep non-stick pan, add the coconut milk, milk and the prepared paste, mix well and cook over a medium flame for 4 to 5 minutes or till the mixture releases aroma.
Add the mushrooms, green peas, carrots, french beans, tofu, basil leaves, soya sauce, lemon grass, lemon rind, lemon juice and salt and mix gently.
Simmer for 10 to 15 minutes till the lemon grass releases its juices.
Discard the lemon grass bundle and serve hot.

Disclaimer:

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.