Recipe for Tofu Vegetable Curry 
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Yield:
8
Ingredients:
Amount Ingredient
3 cup Kashi Pilaf cooked
2 med potatoes peeled, diced and
steamed
2 cup eggplant peeled, diced and
steamed
2 tsp canola oil
1 cup yellow onion peeled and diced
1 lrg clove garlic peeled and minced
1 tsp ginger root peeled and minced
1/2 lb firm tofu drained and diced
1 tbl curry powder
1/2 cup raisins
1 tsp salt
1 cup nonfat yogurt
Instructions:
Instructions: Makes about 8 one cup servings

Cook 3 cups of Kashi Pilaf and set aside. Peel, dice and steam the potatoes and eggplant and set aside.

Heat canola oil in a large skillet or wok. Add onion, garlic, and ginger and saute over medium low heat for 1-2 minutes. Add diced tofu and curry powder. Cook and stir gently about 10 minutes. Add potatoes, eggplant, and raisins and saute another 5 minutes. Add salt if desired. Remove from heat, then stir in yogurt and cilantro and serve hot over the cooked Kashi Pilaf.

Serving size 1 cup
Sugars 10 g
Phosphorus 83 mg
Vitamin A 2 %
Vitamin C 10 %

NOTES : I subscribe to the Kashi addicts newsletter.

This recipe was the feature recipe this week. I love everything curry so we tried it tonight. It was wonderful.

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