Vegan curry with tofu, bell peppers, zucchini, celery and baby corn

Ingredients for 4 servings:

• 3 shallots
• 1 clove(s) garlic
• 1 piece(s) of galangal, approx. 6 cm
• 4 Thai chili peppers, green
• 3 stalks of lemongrass
• 2 tbsp oil (soybean oil)
• ¾ tsp cumin powder
• ½ tsp turmeric powder
• 1 zucchini
• 2 bell peppers, red
• 250g tofu
• 4 stalks celery
• 10 kaffir lime leaves
• 400 ml coconut milk
• 1 tbsp soy sauce
• 3 tbsp lime juice
• ½ tsp sugar
• 200 g baby corn
• Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

very aromatic, goes well with basmati rice

For the curry paste, peel and roughly chop the shallots, garlic, and galangal. Wash and trim the chili peppers, then roughly chop them, including the seeds. Trim the stalks and outermost leaves from the lemongrass and finely chop the bottom third. Blend all chopped ingredients in a food processor with oil, spices, and ½ teaspoon salt. Wash and trim the vegetables. Quarter the zucchini lengthwise and cut into 1 cm wide pieces. Cut the bell pepper lengthwise into 1 cm wide strips. Slice the baby corn diagonally into two pieces and the celery diagonally into 5 mm thin slices. Dice the tofu. Wash the lime leaves and pat dry. Toast the curry paste with 5 tablespoons of coconut milk in a saucepan over medium heat, stirring constantly, until the liquid has completely evaporated. Stir in the remaining coconut milk and lime leaves, and season with soy sauce and 2-3 tablespoons of lime juice. Add the baby corn and cook, covered, over medium heat for 5 minutes. Add the remaining vegetables and cook for 12-15 minutes. Add the tofu and let it warm through. Season the sauce with salt, sugar, and lime juice. Basmati rice or soft spelt rice goes well with this dish.