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🍽️ Vegan Vegetable Curry with Tofu

661 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 10 g
• zucchini 250 g
• carrots 200 g
• pepper, red 1 pc.
• tofu, plain 200 g
• curry powder 2 tbsp
• cinnamon 0.25 tsp
• cumin 0.5 tsp
• oil 2 tbsp
• coconut milk 400 g
• tomatoes, chopped 400 g
• salt pinch
• basmati rice 300 g
• pepper, black ground pinch
• chili, ground pinch

Instructions

1. 1. Cut the onion in half and peel it.
2. 2. Peel the garlic cloves and the ginger root.
3. 3. Wash the zucchini, trim the ends, and cut it into 2 cm cubes.
4. 4. Peel the carrots and slice them.
5. 5. Wash the bell pepper, remove the core, and cut it into strips.
6. 6. Pat the tofu dry and cut it into 1 cm cubes.
7. 7. Place the onion, garlic, and ginger into the mixing container.
8. 8. Chop the ingredients for 5 seconds on speed 8.
9. 9. Add the curry powder, cinnamon, cumin, and oil.
10. 10. Toast the spices for 3 minutes on the sauté setting.
11. 11. Add the coconut milk, chopped tomatoes, and 1 teaspoon of salt.
12. 12. Mix the mixture for 10 seconds on speed 7.
13. 13. Add the zucchini, carrots, bell pepper, and tofu to the pan.
14. 14. Cook the vegetables for 12 minutes at 100 degrees and speed 1 in reverse mode.
15. 15. Place the rice in a pot and cover it with about 700 ml of salted water.
16. 16. Bring the water to a boil.
17. 17. Let the rice steam on low heat with the lid closed for 12 to 15 minutes.
18. 18. Season the curry with salt, pepper, and chili.
19. 19. Serve the curry on plates.
20. 20. Garnish the dish with fresh coriander.

Nutrition per serving

• kcal: 661
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 78 g