Tofu & Vegetable Curry
Ingredients
- 2 cup brown rice
- 5 cups vegetable stock/water
- 4 tbsp olive oil
- 1 brown onion
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 tomatoes
- 1 zucchini
- 2 cups diced pumpkin
- 3 cups chopped cauliflower
- 1 packet firm tofu (500gram)
- 1 can coconut milk (400ml)
- salt and pepper to taste
- handful coriander
- handful roasted cashews
Instructions
- Boil brown rice and then let it sit to the side.
- In a saucepan add olive oil, 1 diced brown onion, 1 tablespoon of grated ginger and let the onions brown.
- Once onions have become golden add 2 tablespoons of curry powder, 1 tablespoon of ground coriander and 1 teaspoon of ground turmeric. Mix until you can smell the flavours blended together.
- Add 2 diced tomatoes, 1 diced zucchini, 2 cups of diced pumpkin, 3 cups of roughly chopped cauliflower. mix through and place a lid on top for 10 minutes. Keep on low heat. The intention here is to soften and cook the vegetables.
- Remove lid and add 1 packet of cubed firm tofu, 1/2- 1 can of coconut cream (personal preference), a small amount of salt and pepper. Let it cook for another 20 minutes then serve. I placed some chopped coriander (cilantro) on top. What tastes incredible to is if you add roughly pounded roasted cashews on-top too.