Ingredients:
– 2 tablespoons neutral oil
– 1 large diced onion
– 7 cloves minced garlic
– 1 tablespoon grated ginger
– 2 1/4 teaspoons curry powder
– 3/4 teaspoon turmeric
– 1 teaspoon salt
– 2 cans (13.5 ounces each) coconut milk
– 1 cup vegetable broth
– 2 small potatoes, cut into bite-sized pieces
– 1/2 block extra firm tofu, cut into bite-sized cubes
– 1 large carrot, chopped
– cup cauliflower florets
– cup broccoli florets
– 1 handful snow peas
Instructions:
1. Heat neutral oil in a large pot. Add diced onion and cook for approximately 4 minutes. Then, add minced garlic, grated ginger, curry powder, turmeric, and salt. Cook until fragrant.
2. Once aromatic, pour in the coconut milk and vegetable broth. Add the potatoes and tofu to the pot.
3. As the potatoes start to soften, introduce the chopped carrots and cauliflower.
4. Once all the vegetables are tender, gently stir in the broccoli florets and snow peas. Turn off the heat, cover with a lid, and let it sit for a few minutes.
5. Serve this aromatic and hearty Tofu Vegetable Coconut Curry over rice or quinoa for a wholesome and flavorful meal.