Ingredients
Onion 1 large
Ginger 1/4 tsp grated
3tbsp cashew paste (soaked and ground cashews)
Garlic 4-5 cloves (finely chopped)
2 cups mixed vegetables chopped
(carrots, corn, green beans, peas) frozen or steamed
Can of chopped tomatoes
3-4 tablespoon tomato paste
Vegetable broth 4 cups
2 cups cooked pasta ( I used tri color shells)
1/2 cup canned kidney beans (rinsed)
1/4 cup diced tofu
Fresh Italian herbs like basil, rosemary, thyme
Or dried herbs
Black pepper and salt to taste
Olive oil for cooking
Method
Heat a little oil and saute the tofu till slightly brown. Remove and keep aside.Add the onions, garlic, and ginger in the same oil and cook for a few minutes. Now add all the chopped vegetables, salt and black pepper. Stir for a few more minutes. Add the tomatoes and the paste and stir well. Now pour the broth, beans, dried herbs, cashew paste and tomato paste. Cover and let it simmer for at least 10 minutes. Finally add the tofu. Garnish with basil leaves.
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