Tofu and Zucchini Curry with Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 200 g tofu (curry mano tofu or tofu your choice)
- 1 large zucchini, quartered and sliced
- 2 medium carrot (s) peeled and cut into small pieces
- 400 ml coconut milk
- 200 ml vegetable stock
- 2 teaspoons peanut butter or peanut butter
- 3 teaspoon curry paste, yellow
- 1 onion (s)
- 2 cloves garlic)
- salt and pepper
- Curry powder
- Chilli powder
- some cornstarch
Print Recipe
Pin Recipe Instructions
- Put the diced onions in a hot pan and after a short time squeeze in the cloves of garlic. Then add the previously peeled carrots and sweat for 5 minutes. Add the zucchini and fry everything while hot. After a short time, season the vegetables with pepper, salt, curry and chilli.
- In a saucepan, put the pasta in well-salted boiling water and cook to your liking.
- Dice the tofu and turn in cornstarch. Fry in a separate pan for approx. 6 minutes.
- For the sauce, add the coconut milk and vegetable stock to the pan with the vegetables and simmer briefly. Stir in the curry paste and peanut butter. Simmer again briefly and season to taste again.
- At the end, add the tofu and noodles to the sauce, stir everything briefly and serve.
- Good Appetite!
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