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🍽️ Creamy Green One-Pot Curry with Tofu and Vegetables

785 kcal · 30 min · 4 servings

Creamy Green One-Pot Curry with Tofu and Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots, garlic, and ginger. Dice them roughly.
  2. 2. Remove the seeds from the chili pepper and chop it roughly.
  3. 3. Halve the green bell pepper. Remove the core and seeds. Dice the vegetable roughly.
  4. 4. Pluck about a handful of cilantro leaves from the stems. Set these aside for garnish.
  5. 5. Roughly chop the remaining cilantro, including the stems.
  6. 6. Place all prepared ingredients except the cilantro leaves into a tall container.
  7. 7. Add 4 tablespoons of soy sauce, 1 teaspoon of curry powder, and some pepper.
  8. 8. Blend the mixture finely into a green curry paste.
  9. 9. Dice the tofu roughly.
  10. 10. Peel the sweet potatoes. Cut them lengthwise into quarters and then into slices.
  11. 11. Wash the broccoli. Break off small florets.
  12. 12. Peel the tough stem of the broccoli if necessary. Dice it roughly.
  13. 13. Quarter the mushrooms.
  14. 14. Halve the zucchini lengthwise. Cut into large chunks.
  15. 15. Clean the beans and remove the ends.
  16. 16. Heat 3 tablespoons of coconut oil in a pot over high heat.
  17. 17. Fry the tofu, sweet potatoes, broccoli, mushrooms, and zucchini for about 3 minutes.
  18. 18. Add the green curry paste. Stir well to coat everything.
  19. 19. Deglaze the curry with coconut milk.
  20. 20. Rinse the coconut milk can with oat drink. Add the liquid to the pot.
  21. 21. Add the beans to the pot.
  22. 22. Simmer the curry for about 8 to 10 minutes until the vegetables are al dente.
  23. 23. Finally, taste the curry and adjust seasoning if needed.
  24. 24. Serve the curry onto plates or bowls.
  25. 25. Garnish the dish with the reserved cilantro leaves.

Nutrition per serving