Tofu-zucchini curry with noodles

Ingredients for 4 servings:

• 500 g pasta
• 200 g tofu (curry mango tofu or tofu of your choice)
• 1 large zucchini, quartered and sliced
• 2 m.-sized carrot(s), peeled and chopped
• 400 ml coconut milk
• 200 ml vegetable stock
• 2 tsp peanut butter or peanut puree
• 3 tsp curry paste, yellow
• 1 onion(s)
• 2 garlic cloves
• salt and pepper
• curry powder
• chili powder
• some cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Add the diced onions to a hot pan and, after a short time, press in the garlic cloves. Then add the peeled carrots and sauté for 5 minutes. Add the zucchini and fry everything until hot. After a short time, season the vegetables with pepper, salt, curry, and chili. Place the noodles in a pot and cook in well-salted boiling water to your liking. Dice the tofu and toss in cornstarch. Fry in a separate pan for about 6 minutes until crispy. 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 briefly again and season to taste. Finally, add the tofu and noodles to the sauce, stir everything together briefly, and serve. Enjoy!