Tofu Vegetable Curry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Onions | 2 Cup (16 tbs), finley chopped | |
| Red bell pepper | 1 To taste, finely chopped | |
| Curry powder | 6 Tablespoon | |
| Garlic | 2 Tablespoon, chopped | |
| Ginger | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| black pepper | 1 | |
| 15 ounces firm tofu, cut into 1/2-inch cubes | ||
| Potatoes | 4 Cup (16 tbs), finely chopped | |
| 1 10-ounce package frozen mixed vegetables, such as Cascadian Farms "California Blend," a mix of carrots, broccoli, and cauliflower | ||
| Thyme sprig | 4 | |
| Scallions | 3/4 Cup (16 tbs), chopped | |
| 14 ounces vegetable broth, such as Pacific Organic, or more as needed | ||
Directions
1. Heat the oil in a large soup pot over high heat. Add the onions and cook, stirring frequently, until golden. Add the bell pepper and cook for 2 minutes more.
2. Add the curry powder and stir until combined. Add the garlic, ginger, salt, and pepper to the mixture.
3. Add the tofu, potatoes, vegetables, thyme, and scallions, and stir until coated. Add enough vegetable broth to cover, and bring to a simmer.
4. Simmer for 35 minutes. Add salt and pepper to taste, and cook for 5 minutes more, or until most of the liquid has evaporated.
2. Add the curry powder and stir until combined. Add the garlic, ginger, salt, and pepper to the mixture.
3. Add the tofu, potatoes, vegetables, thyme, and scallions, and stir until coated. Add enough vegetable broth to cover, and bring to a simmer.
4. Simmer for 35 minutes. Add salt and pepper to taste, and cook for 5 minutes more, or until most of the liquid has evaporated.
Chef
