Tofu Vegetable Curry

Prep Time

15 minutes

Cooking Time

45 minutes

Yields

4 servings

Ingredients

• 1 cup cauliflower florets

• 1 cup broccoli florets

• 1 red bell pepper, chopped 

• 1 tomato, chopped

• 1 cup of mushrooms, chopped

• 1 cup snap peas

• 1 cup shredded carrots

• 8 oz. firm tofu, cut in cubes

• 2 Tb. olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 Tb. fresh ginger, grated

• 1 Tb. coriander

• 1/2 tsp. ground cumin

• 1 tsp. turmeric

• 1 Tb. tomato paste

• 2 cups vegetable broth

• 1 cup light coconut milk

• 1 tsp. cinnamon

• 1 Tb. corn starch mixed with 2 ounces of water

• Salt and pepper to taste

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. 

2. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute. Add the coriander, cumin, turmeric, and stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.

3. Add the broth, coconut milk, corn starch and water mixture, cinnamon, salt, and pepper and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

4. Add the cauliflower, broccoli, snap peas, mushrooms, peppers, carrots and tomatoes. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

5. Serve over brown rice and enjoy!