 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.) Ingredients:
500 g onions, chopped |
4 garlic cloves, crushed |
40 g fresh ginger, peeled and diced |
300 g tofu, drained and cubed |
2 tablespoons curry powder |
1 large lemon |
200 ml coconut milk |
500 ml vegetable stock |
1 vegetable bouillon cube |
Directions:
1. Saute the onions for a few minutes until lightly browned.
2. Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
3. Add the lemon juice with the stock and coconut milk.
4. Add the tofu.
5. Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
6. Serve over basmati rice.
|
|