Vegetable Curry with Tofu

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 3 tbsp yellow curry paste
• 400 ml Vegetable broth
• 400 ml coconut milk
• 4 Carrots
• 400 g Broccoli
• 4 bell peppers (yellow and red)
• 150 g shiitake mushrooms
• 400 g Tofu
• Salt
• Pepper (freshly ground)
• 2 stalks Thai basil
• 1 splash lime juice

Instructions

1. 1.

   Peel the onion and garlic and dice finely. Sauté together in a hot pot with oil until translucent. Stir in the curry paste, then deglaze with vegetable broth and coconut milk. Peel the carrots, quarter lengthwise and cut into small wedges. Wash, trim, and break broccoli into florets.

2. 2.

   Add the carrots to the curry and simmer gently for about 5 minutes, stirring occasionally. Wash the bell peppers, halve them, trim, and peel the skins (best with a vegetable peeler). Slice into thin strips.

3. 3.

   Clean the mushrooms, remove stems, and cut caps into wide strips. Cube the tofu and add it along with the pepper strips and mushroom slices to the curry. Simmer for another 5-10 minutes until everything is cooked through. Season with salt and pepper. Shake off Thai basil leaves, dry, and slice finely. Add to the curry and adjust seasoning with lime juice, salt, and pepper before serving.