Easy One-Pot Creamy Vegetable-Tofu Curry
Ingredients
- 1 tbsp coconut oil
- 1 small onion, chopped (any variety)
- 2 thai chillies, slit lengthwise (more if you like a spicy curry)
- 2-3 curry leaves (optional)
- i tsp finely grated ginger ginger
- 1 3-inch cinnamon stick
- i star anise
- 2 garlic cloves, minced
- 2 cardamom pods
- 2 whole cloves
- 2 tsp ground turmeric
- 1 tbsp curry powder
- 2mediumium size potatoes, peeled and cubed or i cup of
- baby potatoes
- a handful of green beans, ends trimmed and cut into 3
- inch pieces
- 1/2 cup baby carrots
- 1 full-fat fat unsweetened coconut milk
- 1/2 block of extra-firm tofu, water drained and cut into
- cubes
- salt, to taste
- 1 tbsp fresh lime juice
- steamed rice, sliced chillies, and lime wedges (for serving) '
Preparation
Heat coconut oil in a large heavy pot over medium-high
Add onion, garlic, and ginger, curry leaves (if using chillies, cinnamon, cloves, star anise, cardamom pods, salt, and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes
Add the vegetables and saute for 2-3 minutes
Gently add about 3/4 cup of water, curry powder, ground turmeric
Cover and let simmer for 7-10 minutes, until
The vegetables are tender
Stir in the coconut milk and let simmer on medium-low
For a minute
Check for seasoning and adjust
Accordingly at this point (salt, curry powder etc)
Now add cubed tofu, gently stir and continue to simmer
For 5 minutes
Gently mash a couple of potato cubes
Adjust
Consistency if you want it to be a bit thinner by adding
Cup of hot water
Turn off heat
Stir in a tbsp of fresh lime juice and serve
Hot with white or brown rice
Use a spoon to remove the cardamom pods and other whole spices and discard them before serving
