Colorful Vegetable Curry
Ingredients
- 300ml vegetable stock
- 300g potatoes
- 1 smoked tofu
- 500ml coconut milk
- 2 onions
- 1 zucchini
- 80g cherrytomatoes
- 1 eggplant
- 1 thumb-sized piece of ginger
- 2 garlic cloves
- 1tb tomato puree
- 2tb red curry paste
- 3tb curry powder
- 1 handful basil
- 1 lime
- 1 handful bean sprouts
- oil
- salt, pepper
- 2tb soy sauce
Preparation
Heat up the oil in a pot and add the chopped garlic, ginger, onions and the curry powder
Add the cherry tomatoes
Deglaze with vegetable stock
Add the chopped potatoes
Simmer for 10 minutes
Cut the zucchini and eggplant into pieces
Add both to the pot
Cut the tofu into cubes
Heat up oil in a pan and sauté the tofu cubes
Deglaze with soy sauce place aside
Add the coconut milk to the pot
Add bean sprouts
Add the tomato puree and curry paste
Let simmer for another 10 minutes
Spice with salt, pepper and maybe more curry
Before serving mix in the basil
Sprinkle lime on top
Top with the tofu cubes
