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.
POOKYANDJO
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Heat oil in large saucepan then add garlic, dried spices, sugar and stock cube. Stir well for a minute or so until aromatic.
- Add pasta sauce, vegetables and half of the coconut milk. Simmer for about 5 minutes stirring frequently.
- When vegetables are almost cooked to desired softness/crispness add tofu and remaining half of the coconut milk.
- Cook for a further couple of minutes until tofu is warmed through and curry returns to a simmer.
- Stir through fresh herbs and serve with rice.
