Tip: Dried fenugreek leaves (aka kasuri methi) are common in Indian cooking. Famous for their distinctive bitter flavor, kasuri methi are also a healthful source of vitamin C. Look for them in the ethnic section of your grocery store, or at a nearby Indian market.
1/2 cup plain yogurt (NOTE: Nonfat will not work for this use.)
3 cups low-sodium vegetable broth
3 cups fresh or frozen green peas (thawed, if frozen)
1 lb extra-firm organic tofu, cubed
3 cups cooked brown basmati rice
Fresh cilantro leaves for garnish, optional
In a large nonstick skillet on medium-high, heat oil. Add garlic and ginger and sauté for 1 minute. Stir in cumin and coriander and sauté for 10 seconds. Add fenugreek, garam masala, chiles, cane juice, turmeric and salt. Cook, stirring occasionally, for 2 minutes.
Add tomatoes, yogurt and broth. Reduce heat to medium-low and cook, stirring often, for 10 minutes. Add peas and tofu and cook for 4 to 6 more minutes. Remove from heat and serve with rice. Garnish with cilantro (if using).
Serving Size: 1 cup tofu mixture and 3/4 cups rice
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
Few things can instantly warm you up on a cool day like a comforting bowl of soup. Forget sodium-filled canned varieties and put together our spiced cauliflower soup, enlivened with turmeric, cardamom and saffron, with only 15 minutes of hands-on work.