Curry vegetables with tofu

Ingredients for 4 servings:

• 60 g sultanas
• 2 tbsp oil
• 1 onion(s), chopped
• 1 clove(s) garlic, chopped
• 1 tbsp ginger, freshly grated
• 2 tsp curry powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• tsp salt
• 250 g carrot(s), diced
• 2 red chili peppers, finely chopped
• 250 g broccoli
• 250 g cauliflower
• 250 g firm tofu, cut into cubes
• Soy sauce
• 1 can coconut milk
• 1 lemon(s)
• 1 tbsp brown sugar
• 60 cashew nuts, chopped and roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the sultanas in lukewarm water for about 15 minutes. Drizzle the tofu cubes with soy sauce and let stand, covered, for about 10 minutes. Fry the tofu cubes in a pan with 1 tbsp of oil until crispy, deglaze with soy sauce and set aside on a plate. Heat the oil in a pan, add the onion, garlic and ginger and sauté for 5 minutes over medium heat. Sprinkle with spices and salt. Sauté for 5 minutes, stirring occasionally. Transfer the mixture to a saucepan. Drain the sultanas and allow to drain. Add to the pan along with the carrots, peppers, broccoli, cauliflower and tofu. Pour in the coconut milk. Cook on low heat for 15-20 minutes until the vegetables are just tender. Season the curry vegetables with lemon juice and brown sugar. Sprinkle with cashew nuts and serve immediately.