Tofu Vegetable Curry

Ingredients

• 250 g Broccoli
• 400 g bell peppers (1 red and 1 green, 2 total)
• 50 g onions (1 onion)
• 1 red chili pepper
• 1 Garlic clove
• 400 g mango (1 mango)
• 200 g tofu (preferably almond-nut tofu)
• 1 tbsp oil
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground ginger
• 3 tbsp Soy sauce
• 200 ml vegetable broth
• 200 ml coconut milk (9% fat)
• 10 g sliced almonds (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Clean and wash broccoli, cut into small florets.

2. 2.

   Halve bell peppers, remove seeds, wash and dice. Peel onion and slice into rings.

3. 3.

   Wash chili, halve lengthwise, remove seeds and finely chop. Peel garlic and mince.

4. 4.

   Peel mango with a vegetable peeler, cut flesh from pit and cube.

5. 5.

   Pat tofu dry and cut into about 2 cm cubes.

6. 6.

   Heat oil in a pot. Briefly sauté cumin, turmeric, coriander, and ginger over medium heat while stirring. Add peppers, onions, chili, garlic, and tofu; stir-fry briefly.

7. 7.

   Stir in soy sauce, vegetable broth, and coconut milk. Add broccoli and mango, cover, and simmer on medium for 10 minutes.

8. 8.

   Toast sliced almonds in a pan until golden brown. Season the curry with salt and pepper, sprinkle toasted almonds on top, and serve.