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African-style vegetable curry

2
Points®
Total Time
1 hr
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This easy, African-flavored curry is sure to become one of your go-to quick vegetarian dinners. In just 30 minutes you'll have a hearty dinner on the table. And if you need to make it even more filling, serve each curry portion with 1/3 cup of cooked brown rice. Be sure to not skip the step of pressing the tofu—getting out as much water as possible is your ticket to crispy, browned, and flavorful tofu. Because the curry cooking portion of the recipe will move quickly, you'll want to have all of your ingredients at the ready before you start to cook. Finally, to add a little brightness to the finished dish, serve with lime wedges alongside.

Ingredients

Extra firm tofu

14 oz

Table salt

½ tsp

Black pepper

¼ tsp

Canola oil

1 tsp

Onion

1 medium, chopped

Garlic

2 clove(s), finely chopped

Jalapeño pepper

½ medium, seeded and finely chopped

Curry powder

1½ tsp

Fresh ginger

1 tsp, grated, peeled fresh

Low sodium vegetable broth

1½ cup(s)

Canned diced tomatoes

14½ oz

Salted creamy peanut butter

1 Tbsp

Uncooked mustard greens

½ pound(s), trimmed and coarsely chopped

Unsalted dry roasted peanuts

2 Tbsp

Cooking spray

1 spray(s)

Instructions

  1. Place tofu between 2 flat plates. Weight top plate with heavy can or cast-iron skillet until tofu bulges at sides but does not split. Let stand about 30 minutes; pour off excess liquid.
  2. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  3. Cut tofu into 1/2-inch cubes; spread to form single layer in prepared pan. Sprinkle tofu with 1/4 teaspoon of salt and pepper and lightly spray with nonstick spray. Roast tofu until golden, stirring once, 20–25 minutes.
  4. Meanwhile, heat oil in large heavy skillet over medium-high heat. Add onion and cook, covered, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeño, curry powder, and ginger and cook, stirring constantly, just until fragrant, about 30 seconds. Stir in broth, tomatoes, peanut butter, and remaining 1/4 teaspoon of salt and bring to boil. Stir in mustard greens, in batches, and return to boil. Reduce heat and cook, covered, until greens are tender, about 5 minutes. Stir in tofu and cook until heated through, about 1 minute. Spoon evenly into 4 dishes and sprinkle with peanuts.
  5. Per serving: 1 1/4 cups curry with 1/2 tablespoon peanuts

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