Curry – Vegetables with Tofu

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 60 g sultanas
  • 2 tablespoons oil
  • 1 onion (s), chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ginger, freshly grated
  • 2 teaspoons curry
  • 1 teaspoon cumin
  • 1 teaspoon coriander, ground
  • 1 teaspoon turmeric
  • Teaspoon salt
  • 250 g carrot (s), diced
  • 2 chilli pepper (s), red, finely chopped
  • 250 g broccoli
  • 250 g cauliflower
  • 250 g tofu, firm, cut into cubes
  • soy sauce
  • 1 can coconut milk
  • 1 lime (s)
  • 1 tablespoon sugar, brown
  • 60 cashew nuts, chopped and roasted
Curry – Vegetables with Tofu
Curry – Vegetables with Tofu
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Instructions

  1. Soak the sultanas in lukewarm water for about 15 minutes. Drizzle the soy sauce over the tofu cubes and leave to stand, covered, for approx. 10 minutes.
  2. Fry the tofu cubes in a pan with 1 tablespoon of oil, deglaze with soy sauce and set aside on a plate
  3. Heat the oil in a pan, add the onion, garlic and ginger, sauté for 5 minutes over medium heat. Sprinkle with spices and salt. Simmer for 5 minutes while stirring. Put the mixture in a saucepan.
  4. Drain and drain the sultanas. Add the carrots, hot peppers, broccoli, cauliflower and tofu to the saucepan. Pour coconut milk on top. Cook on low heat for 15-20 minutes until the vegetables are just soft.
  5. Season the curry vegetables with lime juice and brown sugar. Sprinkle cashew nuts on top and serve immediately.

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