Quick Vegetable Curry

  • Yield: 4 servings


1/2cup water
1tablespoon soy sauce
1medium onion, chopped
3medium garlic cloves, minced
2cups sliced mushrooms
2medium carrots, sliced on the diagonal
2medium celery stalks, sliced on the diagonal
1/2pound firm tofu, cut into 1/2-inch cubes
1medium red bell pepper, seeded and diced
2cups finely chopped fresh kale
2teaspoons curry powder
1tablespoon peanut butter
1tablespoon seasoned rice vinegar


  1. In a large skillet, heat water and soy sauce to a simmer. Add onion and garlic. Cook for about 5 minutes, or until onion is soft.
  2. Add mushrooms, carrots, and celery. Cook for about 5 minutes, stirring occasionally, or until carrots just begin to soften.
  3. Gently stir in tofu, bell pepper, and kale. Add curry powder. Cover and cook, stirring occasionally, for about 5 minutes, or until kale is tender.
  4. In a small bowl, combine peanut butter and vinegar. Stir into the vegetable mixture.

Recipe preprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Nutritional Info *per serving

  • Calories 126
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 353mg
  • Carbohydrate 15.3g
  • Fiber 4.3g
  • Sugars 6.6g
  • Protein 8.4g