Vegetable and Tofu Curry

Ingredients:

  • 1 can of coconut cream
  • 2 cups  water
  • 1 medium onion chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 medium carrot
  • 1 small Italian zucchini
  • 1 cup of broccoli in pieces
  • 1 lb. firm tofu
  • 1 small red bell pepper
  • fresh basil leaves
  • 1 teaspoon of turmeric powder
  • Salt to taste

Preparation:

Serve immediately with rice by placing fresh basil leaves on top.

In a deep pot or pan, place the olive oil together with the chopped onion and garlic and sautee.

Add the water and coconut cream,  bring to a boil.

Meanwhile, in a separate skillet brushed with a little oil, place the sliced tofu and seal on both sides until golden brown. Set aside.

In the pot with the liquid mixture, add the vegetables in the following order: first the carrots, then the broccoli, let them cook for 2 minutes.

Add the red pepper and the Italian squash, as well as the tofu cut into small pieces. Add the turmeric and salt to taste. Turn off the fire.

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Republished with permission from: www.quinoaplantbased.com

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