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🍽️ Thai-style curry with tofu and vegetables

351 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu (plain)
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g green peas (frozen)
• 150 g bean sprouts
• 2 zucchini
• 1 shallot
• 1 clove garlic
• 10 g fresh ginger (1 piece)
• 2 tbsp peanut oil
• 200 ml vegetable broth
• 400 ml coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 0.5 tsp ground cumin
• salt
• cayenne pepper
• 2 tbsp roasted, chopped cashews

Instructions

1. 1. Cut the tofu into sticks about 1 cm thick. Wash the peppers, cut them into quarters, remove the seeds and white inner walls, and cut the vegetable into bite-sized pieces. Let the peas thaw.
2. 2. Wash the sprouts in a sieve and let them drain. Wash the zucchini, cut it in half lengthwise, and slice it. Peel the shallot, garlic, and ginger, chop them finely, and fry them together with the tofu in a hot wok with oil.
3. 3. Add the peppers and zucchini and fry them briefly. Pour in the broth and coconut milk and season everything with curry powder, turmeric, cumin, salt, and cayenne pepper.
4. 4. Simmer the curry over medium heat for about 4 minutes. Then add the peas and sprouts and simmer for another 3 minutes. Taste the sauce, fill it into small bowls, and serve it sprinkled with chopped cashew nuts.

Nutrition per serving

• kcal: 351
• Protein: 27 g · Fett/Fat: 16 g · Carbs: 24 g