Tofu Veggie Coconut Curry
Have you ever craved for a creamy exotic meal from easily accessible ingredients? This Tofu Veggie Coconut Curry may be just for you!
Servings 6
Calories 288kcal
Equipment
- Sauté Pan/Wok/Other Deep Cooking Pan
Ingredients
- 1 tbsp olive oil
- 1 onion sliced to half moons
- 3 cloves of garlic minced
- 1 carrot sliced to thin rounds
- 20 g fresh ginger peeled and grated
- 200 g tofu chopped to cubes
- 1 broccoli head separated to florets
- 250 g champignons
- 200 g green peas fresh or frozen
- 1 can coconut milk
- 1/2 - 1 cup vegetable stock to desired consistency
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp curry powder
- 1 tsp garam masala
Instructions
- Heat up olive oil in a pan over medium heat. Add in onions and sliced carrot, cook for 5 minutes and then add minced garlic, ginger, and spices (excluding salt and pepper). Saute for another 5 minutes.
- Cut mushrooms to quarters (or to more pieces if you have got giant ones), add them to the pan and sprinkle with salt and pepper. Let simmer for 5 minutes.
- Add green peas, broccoli florets and cook for 10 more minutes.
- Next, shake a closed can of coconut milk so the fat and water parts are combined. Pour the can of coconut milk as well as the vegetable stock to the pot. Add 1/2 cup of stock in case you like it more creamy or 1 cup if you prefer it more liquidy.
- Add tofu cubes. Let simmer for approximately 15 minutes until broccoli and mushrooms cooked to your liking.
- Serve on its own or over a portion garnish of choice (goes especially well with noodles and rice).