Peanut Tofu Pot

Ingredients

• 250 g carrots
• 250 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 1 red bell pepper
• 3 celery stalks
• Salt
• 500 g tofu (natural)
• 2 cm fresh ginger
• 1 Garlic clove
• 2 tbsp soy oil
• 1 tbsp red curry paste
• 400 ml unsweetened coconut milk
• 150 ml Vegetable broth
• 100 ml cream
• 1 tsp curry powder
• 1 tsp turmeric
• a pinch ground coriander
• 2 tbsp chunky peanut butter
• black pepper (ground)
• 1 tbsp freshly chopped cilantro leaves
• 2 tbsp roasted, chopped peanuts

Instructions

1. 1.

   Peel the carrots and cut them with the pumpkin flesh into bite-sized pieces. Wash the bell pepper, quarter it, remove seeds, and dice it small. Wash, trim, and slice the celery into thin rings. Cut the tofu into 2 cm cubes.

2. 2.

   Peel and finely chop the ginger and garlic. In a pot with hot oil, sear the tofu all around, then set aside. Add the garlic and ginger to the pot and sauté briefly. Add the vegetables, stir for a moment, mix in the curry paste, and deglaze with coconut milk. Pour in the broth and cream, stir in the spices and peanut butter, and simmer over medium heat for about 15 minutes. Then add the tofu back, stir well, and season with salt and pepper. Serve in bowls topped with cilantro and chopped peanuts.