Tofu and Vegetable Curry
A flavorful curry recipe that makes use of opened refrigerated tofu and assorted vegetables to reduce food waste.
15
Prep Time (min)
25
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 200g opened refrigerated tofu, cubed
- 1 cup mixed vegetables, such as bell peppers, carrots, and peas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Difficulty:Easy
Tags:
currytofuvegetables
Instructions
1
Heat vegetable oil in a large pan over medium heat.
2
Add the chopped onion and minced garlic to the pan and sauté until translucent.
3
Add the curry powder and cook for an additional minute to release its flavors.
4
Add the cubed tofu and mixed vegetables to the pan, stirring well to coat them with the curry mixture.
5
Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the vegetables are tender.
6
Season with salt and pepper to taste.
7
Garnish with fresh cilantro before serving.
8
Serve the tofu and vegetable curry hot over steamed rice or with naan bread.