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Curried Stir Fry Recipe

   
 

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     Curried Stir Fry

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6

Ingredients
2 tablespoons vegetable oil
2 medium onions, chopped
2 cloves garlic, pressed
1 1/2 pounds tofu, drained and cubed
3 cups kale, stemmed and chopped
2 tablespoons curry powder (more or less to taste)
1/3 teaspoon ground cinnamon
2 1/4 cups vegetable broth, divided
1 large head cauliflower florets, chopped
 
2 medium green bell peppers, seeded, deribbed and chopped
Low sodium soy sauce to taste

Instructions
In a large skillet or wok, stir fry onions, garlic and tofu in oil. Continue to stir fry until tofu is lightly browned or about 4 minutes. Remove from skillet and keep warm.
Add kale to the skillet. Stir frying it till it's bright green, then add the curry powder and cinnamon. Stir again before adding 1/3 vegetable broth. Cover and let simmer on medium for about 2 minutes.
Uncover skillet or wok and add cauliflower, bell pepper, and soy sauce to taste. Stir and add another 3/4 cup vegetable broth and continue cooking until kale and cauliflower are tender. Add remaining vegetable broth as needed to keep stir fry from sticking.
Per Serving- 227 Calories; 11g Fat; 14g Protein; 23g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 642mg Sodium. Exchanges- 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Serving Suggestions
Serve on a bed of brown rice and add a big green salad.


Originally Submitted
6/5/2009





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