Tofu Vegetable Curry

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Tofu Vegetable Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
4 carrots
500 grams green Asparagus
2 yellow Bell pepper
500 grams natural Tofu
1 yellow onion
1 garlic
3 tablespoons toasted sesame oil
3 tablespoons yellow Curry paste
2 teaspoons green Curry paste
500 milliliters Coconut milk (canned)
½ bunch parsley
salt
mild Chili powder (as needed)
How healthy are the main ingredients?
TofuCoconut milksesame oilparsleycarrotgarlic

Preparation steps

1.

Peel the carrots and cut diagonally into slices. Rinse the asparagus clean, remove the bottom third and cut diagonally into 1 cm (approximately 1/2 inch) slices. Rinse the peppers, remove the seeds and inner membranes, and cut into slices.

2.

Drain the tofu and cut into 1-1.5 cm (.5-1 inch) cubes. Peel the onion and garlic and chop finely. Heat the oil in a saucepan and sauté the onion and garlic until soft. Add the carrots and the asparagus, then stir in the curry paste and coconut milk, and simmer for about 6 minutes covered.

3.

Add the peppers and simmer for another 1-2 minutes. Rinse the parsley, shake dry, pluck the leaves from the stems and finely chop. Add the tofu and the parsley to the pan, mix and season with salt and a little chile powder. Serve hot from the pan.