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Vegetarian Vegetable Curry with Smoked Tofu

5 from 6 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 62 kcal

Ingredients
 

  • 1 Onion
  • 1 Clove of garlic
  • 2 cm Fresh ginger
  • 1 Red chilli pepper
  • 400 g Carrots
  • 2 tbsp Oil, e.g. coconut or sesame oil
  • 2 tsp Curry powder, e.g. Madras Curry or Garam Masala
  • 1 tbsp Brown sugar
  • 200 g Frozen peas
  • 200 g Frozen green beans
  • 150 g Red lentils
  • 400 ml Vegetable broth
  • 400 ml Coconut milk
  • 200 g Smoked tofu
  • Salt pepper
  • 0,5 bunch Coriander or parsley
  • 2 tbsp Coconut chips

Instructions
 

  • Peel and finely chop the onion, garlic and ginger. Halve the chilli pepper, remove the core and also cut into small pieces. Cut the carrots into slices, with or without the skin, as desired.
  • Heat the oil in a large saucepan. Sweat the onion, garlic, ginger and chilli in it for about two minutes. Add sugar and curry powder and fry briefly. Then add the carrot slices, peas, lentils and beans.
  • Pour in the vegetable stock and coconut milk. The vegetables should be just covered with liquid (add a little vegetable stock if necessary). Season with salt and pepper, bring to the boil and then simmer with the lid closed over low to medium heat for about 15 minutes. Stir occasionally.
  • While the curry is simmering, cut the tofu into approx. 2 cm pieces. Finely chop the coriander or parsley. Add the tofu about 5 minutes before the end of the cooking time. Season again to taste and, if necessary, season again. Sprinkle with coriander and coconut chips on top. This fits z. B. Rice.

Nutrition

Serving: 100gCalories: 62kcalCarbohydrates: 4.7gProtein: 2.7gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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