Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 cups of mixed vegetables (carrots, broccoli, cauliflower)
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onions and bell pepper and sauté for 5 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, turmeric, and cumin and stir to combine.
5. Add the cubed tofu and mixed vegetables and stir to coat with the spices.
6. Pour in the coconut milk and vegetable broth and stir to combine.
7. Bring the curry to a simmer and let it cook for 15-20 minutes until the vegetables are tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve the curry hot, garnished with cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 14g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of vegetables you like in this curry.
- If you don't have vegetable broth, you can use water instead.
- You can use any type of oil you like for cooking.
Variations:
- You can add chickpeas or lentils for extra protein.
- You can use different spices to change the flavor of the curry.
- You can add a splash of lime juice for extra acidity.
Tips and tricks:
- Make sure to drain the tofu well before using it in the curry.
- You can use frozen mixed vegetables if you don't have fresh ones.
- You can adjust the spiciness of the curry by adding more or less curry powder.
Storage instructions:
- Store the leftover curry in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in bowls with rice or naan bread on the side.
Garnishes:
- Garnish the curry with fresh cilantro.
Pairings:
- Serve the curry with rice or naan bread.
Suggested side dishes:
- Serve the curry with a side salad or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, you can add more vegetable broth or water to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Malaysian cuisine.
Flavor profiles:
- This curry has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
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Region: Indian