Vegetable & Tofu Curry
This delicious vegetable and tofu curry is easy to make, a bit of prep is required and dinner will be on the table in less than 30 minutes.
Ingredients
- 400 g firm tofu
- 1 courgette, sliced
- 2 large bell peppers
- 1 large sweet potato
- 1 red onion
- 2 cans of coconut milk (400mL each)
- 1 large garlic clove
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ginger
- To replace the spices, Thai red or green curry paste
Instructions
- Press the tofu if needed: place the tofu on a chopping board, place a plate on top of it. Add your heaviest cooking book or something heavy on the plate. This will help get rid of the excess water if needed.
- Slice and dice the onion, press the garlic.
- In a large saucepan or wok, heat up 2 tbsp of olive oil. Add the onion once it's hot.
- Cube the tofu, slice the courgette and bell peppers. Cut the sweet potatoes into small chunks. Mince the garlic.
- Once it's all ready, add the minced garlic and all the vegetables to the pan. Cover with the coconut milk, add the curry paste or spices, depending on what you are using. Stir until well combined.
- Cover the pan with a lid and let it simmer for about 20 minutes. Serve hot.
- You can serve this with brown rice or naan bread.