Tofu and vegetable curry

• 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.