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🍽️ Tofu Vegetable Curry

443 kcal · 30 min · 4 servings

Ingredients

• 100 g vegetable onion
• 1 clove garlic
• 1 bell pepper
• 50 g chickpeas (from the jar)
• 100 g snow peas
• 1 stalk celery
• 50 g bean sprouts
• 300 g tofu
• 3 tbsp oil
• 1 tsp turmeric
• 1 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 0.5 tsp chili powder
• 100 ml vegetable broth (instant)
• 4 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Finely chop the garlic.
3. 3. Cut the onion into wide strips.
4. 4. Halve the bell pepper and remove the seeds.
5. 5. Wash the bell pepper thoroughly.
6. 6. Cut the bell pepper into wedges.
7. 7. Drain the chickpeas in a sieve.
8. 8. Wash the celery and trim the hard ends.
9. 9. Slice the celery into thin pieces.
10. 10. Rinse the sprouts under running water in a sieve.
11. 11. Let the sprains drain well.
12. 12. Heat 3 tablespoons of oil in a pan.
13. 13. Sauté the onions and garlic with the spices in the hot oil.
14. 14. Cut the tofu into small cubes.
15. 15. Add the tofu cubes, bell pepper, chickpeas, celery, and sugar snap peas to the pan.
16. 16. Stir-fry the vegetables briefly.
17. 17. Pour in the broth.
18. 18. Let everything simmer for 5 minutes.
19. 19. Fold the sprouts into the warm curry at the end.
20. 20. Season the dish to taste with salt, pepper, and lemon juice.

Nutrition per serving

• kcal: 443
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 22 g