Tofu Curry Stew
Ingredients (serves 4):
200 g tofu
1 cup cauliflower florets
10 button mushrooms
1 cup peeled, diced pumpkin
1 white onion
6 cherry tomatoes
2 stalks green onions
4 basil leaves
2 tablespoons olive oil
½ hot chili pepper
For the curry sauce:
2 cups water
2 garlic cloves
3 teaspoons curry powder
Fresh ginger (about a 2–3 cm piece)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black pepper
1 teaspoon coarse gray salt
100 ml coconut water
Instructions:
1.Wash and cut all the vegetables into medium-sized cubes.
2.Finely chop the onion and sauté it in a pot with olive oil until golden.
3.Add the tofu cubes and sauté for a few minutes until lightly browned on the sides.
4.Add all the vegetables and stir היטב with a wooden spoon.
5.Pour in the curry sauce and cook for about 10 minutes.
6.Just before serving, add fresh basil leaves.
For the curry sauce:
Blend all the sauce ingredients יחד with the water in a food processor until smooth.
Serving suggestion:
Serve hot with plain basmati rice. 🍚
If you want, I can also refine it into a more “restaurant-style” recipe or simplify it for quick cooking.
