Tofu and vegetable curry  Tofu and vegetable curry 8429 tofu and vegetable curry

Tofu and vegetable curry

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recipe image  Tofu and vegetable curry f516e08758f87c84deca65787c644248 l

Filled with vegie goodness.

Mar 15, 2022 1:00pm

  • 50 mins cooking
  • Serves 4
  • Print  Tofu and vegetable curry printer


This snappily and simple vegetable curry with coconut milk, tofu and brown rice makes a tall choice for a weeknight dinner.


  • 300 gram company silken tofu
  • 6 clove garlic, quartered
  • 3 unusual minute purple thai chillies, chopped coarsely
  • 10 centimetre stick unusual lemon grass, chopped coarsely
  • 4 centimetre half unusual ginger, chopped coarsely
  • 1.5 centimetre half unusual turmeric, chopped coarsely
  • 1 brown onion, chopped finely
  • 1 tablespoon vegetable oil
  • 400 millilitre can coconut milk
  • 1 cup (250ml) vegetable stock
  • 2 unusual kaffir lime leaves
  • 4 zucchini, chopped coarsely
  • 1 cauliflower, minimize into florets
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1/3 cup firmly packed unusual coriander, chopped coarsely
  • 1/4 cup loosely packed unusual thai basil leaves


Tofu and vegetable curry

  • 1

    Press tofu between two chopping boards with a weight on high, elevate one cease; stand 10 minutes. Nick lend a hand tofu into 2cm cubes; pat dry between layers of absorbent paper.

  • 2

    Mix or course of garlic, chilli, lemon grass, ginger, turmeric, onion and oil except mixture forms a paste.

  • 3

    Cook garlic paste in tall saucepan, stirring, 5 minutes. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring on occasion, 10 minutes.

  • 4

    Add zucchini and cauliflower; simmer, uncovered, about 5 minutes or except vegetables are delicate.

  • 5

    Discard lime leaves; stir in tofu, sauce, juice and coriander. Sprinkle with basil sooner than serving.

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