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🍽️ Vegan Potato Cauliflower Curry with Tofu

380 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs.
• Garlic cloves 1 pcs.
• Ginger, fresh 15 g
• Cauliflower 1 pcs.
• Potatoes, mostly waxy 800 g
• Coconut oil 2 tbsp
• Curry powder 2 tsp
• Chili, ground pinch
• Cinnamon pinch
• Brown sugar 1 tsp
• Salt pinch
• Coconut milk 400 ml
• Vegetable broth 400 ml
• Tofu, plain 200 g
• Organic limes 1 pcs.
• Cilantro, fresh 20 g

Instructions

1. 1. Peel the shallots, garlic, and ginger.
2. 2. Finely chop the shallots, garlic, and ginger.
3. 3. Thoroughly wash the cauliflower.
4. 4. Remove the leaves and the tough core from the cauliflower.
5. 5. Break the cauliflower head into small florets.
6. 6. Wash the potatoes.
7. 7. Peel the potatoes.
8. 8. Cut the potatoes into cubes of about 2 cm.
9. 9. Heat the coconut oil in a large pot over medium heat.
10. 10. Add the chopped shallots, garlic, and ginger to the pot.
11. 11. Add the curry powder, chili, cinnamon, and cane sugar.
12. 12. Stir the spices for about 1 minute until fragrant.
13. 13. Add the potato cubes and cauliflower florets to the pot.
14. 14. Sauté the vegetables for approx. 2 minutes while stirring.
15. 15. Salt the vegetables.
16. 16. Lightly fry the vegetables for another 1 minute.
17. 17. Add the coconut milk and broth to the pot.
18. 18. Bring the mixture to a boil.
19. 19. Reduce the heat and simmer the curry covered for about 15 minutes.
20. 20. Drain the tofu.
21. 21. Cut the tofu into strips.
22. 22. Add the tofu strips to the curry shortly before the end of the cooking time.
23. 23. Squeeze the lime juice.
24. 24. Wash the coriander.
25. 25. Dry the coriander well.
26. 26. Remove the coriander stems, leaving about 1 cm.
27. 27. Finely chop the coriander.
28. 28. Season the curry with salt and lime juice.
29. 29. Sprinkle the finished curry with the chopped coriander.
30. 30. Serve the curry.

Nutrition per serving

• kcal: 380
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 30 g