Green peas, or “garden peas,” are the small, spherical seeds that come from pods produced by the Pisum sativum plant. They have been part of the human diet for hundreds of years and are consumed all over the world. Strictly speaking, green peas are not vegetables. Green peas are quite filling, low in calories, and high in fiber. Thus help in weight loss. Contain several minerals and vitamins. Enriched with proteins and antioxidant, these are heart healthy, control blood sugar levels, and prevent from cancers.
Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of ‘complete’ protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.
Here, I am creating a very simple but delicious vegan recipe using above two protein packed, super nutritious ingredients
- 1 n 1/2 cup Tofu
- 1/2 to 3/4 cup Green Peas
- 1 medium Red Onion (finely chopped)
- 2 medium to large Tomatoes (finely chopped)
- A handful of Cashews (soaked in water)
- 2 medium Green Chilies
- 1/2 inch piece of Ginger
- 2 to 3 Garlic Cloves
- Fresh Coriander (finely chopped)
- A good pinch of Asafetida (hing)
- 4 Black Pepper Corns
- 4 Cloves
- 2 Bay leaves
- 1 inch piece of Cinnamon Stick
- 1 tsp. Cumin Seeds
- 2 tsp. Coriander Powder
- 1/4 tsp. Garam Masala
- 1/4 tsp. Turmeric Powder
- 1/2 tsp. Red Pepper Powder
- 1/2 tsp. Kasturi Methi (Dried Fenugreek Leaves)
- Salt as per our preference
- 1 to 2 tsps. Olive Oil (optional, for the seasoning)
Place the ingredients in one tray.
Cut the tofu into square pieces.
Chopped veggies and the tofu pieces into warm water.
Whole spices to be dry roasted before adding onions and cashew paste.
In a heavy bottom pan, on a medium-high heat dry roast the spices and then add finely chopped onions to it. Keep stirring for 2 to 3 minutes until transparent.
Adjust the heat to medium. Add cashew, ginger, garlic, and green chili paste.
Keep stirring until thickens and cashew oil starts showing up on the surface. Add dry spice powders and cook them well on a low heat.
Add green peas to it. Adjust the heat to low. Cover the pan. Let the green peas cook for 5 minutes.
Half done green peas.
Add either purée or finely chopped tomato. Cover the pan and now let the gravy cook for another 5 minutes on a low-medium heat.
Cook until tomatoes and green peas are all done. Add fresh coriander.
Stir well to get a smooth gravy.
Add Tofu to the gravy. Cover the pan and let it cook for 8 to 10 minutes on a low-medium heat.
Add slightly dry roasted fenugreek leaves to it. Our flavorful green-peas and tofu curry is ready to serve.
No Oil! Spicy Green-Peas And Tofu Curry!!
Notes: Served with fresh homemade multigrain phulka and simple onion, tomato, radish, cucumber, tomato, green chili. vinegar salad.
We can always substitute Tofu with Soy Chunks, Paneer, Potatoes, or lotus roots.