Ingredients for Basic Curry
- 1 medium onion
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 block (14 oz) firm tofu
- 1 tbsp curry powder
- 1/2 lemon
- 1 can (13.5 oz) full-fat coconut milk
- 1 1/2 cups vegetable broth
- Vegetable Bouillon Cube
- 1 tbsp olive oil
- 1 cup mixed vegetables
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How to Make Basic Curry
- Finely chop 1 medium onion and sauté in 1 tablespoon of olive oil for 5-7 minutes, until softened and lightly browned.
- Add 2 cloves minced garlic and 1 inch of grated ginger. Sauté for another minute until fragrant.
- Stir in 2 tablespoons of curry powder (adjust to your spice preference). Cook for 30 seconds, stirring constantly.
- Pour in 1 ½ cups of vegetable stock and 1 can (13.5 oz) of full-fat coconut milk. Add the juice of ½ a lemon (or less, to taste).
- Add 1 block (14 oz) of firm or extra-firm tofu, crumbled or cubed.
- Bring to a boil, then reduce heat to low, simmer uncovered for 25-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
- Stir in 1 cup of your favorite chopped vegetables (e.g., eggplant, sweet potato, bell peppers). Continue to simmer for another 5-10 minutes, until vegetables are tender.
- Serve hot over basmati rice. Garnish with fresh cilantro or chopped peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
50g
Carbs
7g
