This is a variation of Leah’s curry. I sauteed diced onions, green bell pepper, carrots, and garlic in olive oil. Next, I added portobello mushrooms, eggplant, diced tomatoes, and simmered. Finally, I added this Indian cooking sauce, tofu, and chili garlic paste. It was tasty.
1/2 yellow onion, diced
8oz tofu, cubed
1 medium green bell pepper, diced
3 carrots, diced
2 cloves garlic, diced
2 large portobello mushrooms
1 can diced tomatoes with garlic added (8oz I think)
1 jar Ethnic Gourmet Punjab Saag Spinach Sauce
2-3 Tablespoons olive oil
1 teaspoon garlic chili paste
Add salt, diced onions, green bell pepper, and carrots to 2 Tablespoons olive oil in a medium size pot, and cook until tender (about 5 min) on medium heat. Then add garlic. Cook for 1 minute. Next, add the diced portobello mushrooms, and eggplant to the pot. Combine with the garlic chili paste. Saute for 5 min and then add the can of tomatoes. When thoroughly incorporated, add the simmer sauce (Punjab Saag). Finally, add tofu to heat through. Before serving, add remaining 1 Tablespoon olive oil to pot for flavor.
Serve over rice.