Corn and Vegetable Pot with Tofu

Ingredients

• 200 g tofu (natural)
• 150 g Corn (canned)
• 100 g fresh spinach leaves
• 2 carrots
• 200 g cauliflower florets
• 2 cm fresh ginger
• 1 Garlic clove
• 1 onion
• 2 tbsp plant oil
• 200 g Yellow lentils
• 500 ml vegetable broth
• 200 ml coconut milk
• 0.5 tsp ground coriander
• 1 pinch cumin
• 1 tsp curry powder
• 1 tsp turmeric
• Salt
• black pepper (ground)

Instructions

1. 1.

   Cut the tofu into 1 cm cubes. Drain the corn in a sieve. Wash, rinse, and dry the spinach. Peel the carrots and slice them thinly. Clean, wash, and drain the cauliflower.

2. 2.

   Peel the ginger, garlic, and onion, then finely chop all of them.

3. 3.

   Heat oil in a pot and sauté the onion with garlic and ginger. Add cauliflower, carrots, and lentils; stir briefly. Pour in broth and coconut milk. Stir in spices, salt, and pepper, then simmer over medium heat for about 30 minutes. If needed, add more broth. Mix in spinach, tofu, and corn, warm through, taste again, and serve.