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.

　　

Ingredients

6 servings

　　3 tablespoons olive oil

　　1 pound firm or extra-firm tofu, blotted and diced

　　1 1/2 cups chopped onion

　　3 to 4 cloves garlic, minced

　　2 cups water

　　1 large green bell pepper, cut into strips

　　4 medium potatoes, scrubbed and cut into 1/2-inch dice

　　One 16-ounce can salt-free diced tomatoes, undrained

　　2 Granny Smith apples, peeled, cored, and diced

　　1 to 2 teaspoons good-quality curry powder, to taste

　　1 to 2 teaspoons grated fresh ginger, to taste

　　Pinch of cayenne pepper, optional

　　1/2 cup dark raisins

　　1/2 cup finely chopped fresh cilantro or parsley

　　Salt and freshly ground pepper to taste

　　Vegan Sour Cream (page 7) for garnish, optional

　　

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

　　Vegan Soups and Hearty Stews for All Seasons