Cooking curry with tofu. This is a vegetable Indian dish that is perfect for vegan or lean meals. The taste is spicy, delicate and aromatic. Tofu makes it filling and healthy.
Summary
| Cook Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Coconut Milk – 200 Milliliters
- Tomato Sauce – 200-300 Milliliters
- Tomatoes – 2-3 Pieces (medium size)
- Carrots – 1 Piece
- Onions – 0.5 Pieces
- Garlic – 1 Clove
- Ginger – 10 Grams
- Bay leaf – 1 piece
- Hot pepper – 10-20 Grams
- Tofu – 200-250 Grams
- Green peas – 40-50 grams (frozen)
- Starch – 1-2 Teaspoons
- Spinach – 0.5 Bunch
- Curry – 1 / 2-1 Teaspoons
Print Recipe
Pin Recipe Instructions
- Prepare all ingredients.
- Cut the tofu into cubes. Then roll in starch and sauté in oil until crisp on all sides. Set aside in a plate.
- Heat vegetable oil in a skillet. Saute the bay leaves, chopped ginger, garlic, and finely chopped hot peppers for a couple of seconds until the aroma develops.
- Add onion and carrots, chopped in half rings. Fry for a couple of minutes until golden brown.
- Then add chopped tomatoes and tomato sauce, simmer vegetables for 5 minutes.
- Pour in coconut milk, add frozen peas and fried tofu. Put out another couple of minutes.
- Add spinach at the end. Sweat all together until the spinach is tender.
- Curry with tofu ready,
Bon appetit!
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