Tofu and Vegetable Curry

    35 minutes

    This is an aromatic, rich vegetable curry that tastes great and is good for you. The vegetables and tofu are cooked in a coconut milk and tomato broth before fresh herbs being added just before serving.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 teaspoon ground turmeric
    • 2 teaspoon ground cumin
    • 1 teaspoon garam masala
    • 1 teaspoon lemon pepper seasoning
    • 1 tablespoon brown sugar
    • 1 vegetable stock cube
    • 1/2 cup tomato pasta sauce
    • 2 medium onions, diced
    • 1/2 red capsicum, diced
    • 1/2 cauliflower, diced
    • 1 carrot, diced
    • 1 zucchini, diced
    • 1 small head broccoli, diced
    • 2 cups diced pumpkin
    • 400ml light coconut milk
    • 400g firm tofu, cut into cubes
    • 2 tablespoons fresh coriander, diced
    • 2 tablespoons fresh parsley, diced
    • 2 tablespoons fresh spring onions, diced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in large saucepan then add garlic, dried spices, sugar and stock cube. Stir well for a minute or so until aromatic.
    2. Add pasta sauce, vegetables and half of the coconut milk. Simmer for about 5 minutes stirring frequently.
    3. When vegetables are almost cooked to desired softness/crispness add tofu and remaining half of the coconut milk.
    4. Cook for a further couple of minutes until tofu is warmed through and curry returns to a simmer.
    5. Stir through fresh herbs and serve with rice.

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