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🍽️ Vegetable Tofu Curry

255 kcal · 30 min · 4 servings

Ingredients

• 250 g tofu
• 500 g tomatoes
• 1 stalk leek
• 1 stalk celery
• 2 shallots
• 2 garlic cloves
• 400 g mung bean sprouts
• 2 tbsp vegetable oil
• 350 g whole milk yogurt
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp coriander
• 0.5 tsp caraway
• 0.5 untreated lemon
• salt
• pepper
• 2 tbsp chopped parsley

Instructions

1. 1. Drain the tofu and cut it into cubes.
2. 2. Pour boiling water over the tomatoes and let them cool down briefly.
3. 3. Peel the skin off the tomatoes and cut them into eighths.
4. 4. Wash the leek and celery and cut them into wide pieces.
5. 5. Peel the shallots and garlic and chop them finely.
6. 6. Rinse the bean sprouts under cold water and let them drain.
7. 7. Heat the vegetable oil in a pan.
8. 8. Fry the tofu in the pan.
9. 9. Add the shallots and garlic and fry them briefly.
10. 10. Add the vegetables, sprouts, yogurt, and spices to the pan.
11. 11. Bring the mixture to a boil once.
12. 12. Simmer the curry covered on low heat for about 10 minutes.
13. 13. Peel the lemon skin to get the zest.
14. 14. Squeeze the juice from the lemon.
15. 15. Add the lemon zest to the curry.
16. 16. Season the curry with salt, pepper, and lemon juice.
17. 17. Sprinkle the finished curry with parsley.
18. 18. Serve the curry.

Nutrition per serving

• kcal: 255
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 14 g