Description
A light and flavorful tofu and vegetable curry cooked in coconut milk.
Ingredients
Scale
- 1 block firm tofu, cubed
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 can coconut milk (400ml)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add cubed tofu and cook until golden brown.
- Stir in broccoli, bell peppers, and carrots.
- Add curry powder and mix well.
- Pour in coconut milk and bring to a simmer.
- Season with salt and pepper.
- Cook for 15 minutes until vegetables are tender.
- Serve warm.
Notes
- Adjust spice level by adding chili powder if desired.
- Serve with rice or naan for a complete meal.
- Can substitute vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tofu, Vegetable, Curry, Coconut, Light