Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat half of the oil in a large skillet. Add the tofu dice and sauté, stirring frequently, until most sides are golden. Remove from the heat and set aside until needed.
Step 2
Meanwhile, heat the remaining oil in a soup pot. Add the onion and garlic and sauté over medium-low heat, stirring occasionally, until the onion is golden.
Step 3
Add the water, bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and optional cayenne pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the potatoes are done.
Step 4
Stir in the sautéed tofu, raisins, and cilantro. Add a little more water if needed, but let the stew remain thick. Season with salt and pepper.
Step 5
Cook over very low heat for another 10 to 15 minutes. Serve at once or make ahead and reheat when needed. Top each serving with a dollop of sour cream, if desired.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 333
Step 8
Total fat: 14g
Step 9
Protein: 17g
Step 10
Fiber: 7g
Step 11
Carbohydrate: 44g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 25mg
