Green Coconut Curry with crispy tofu
Creamy, vegan curry with green vegetables in coconut milk and crispy roasted tofu – a healthy and simple meal.
Servings: 4 people
Ingredients
- ½ onion
- 2 garlic cloves
- 2 tbsp olive oil
- 200 g aubergine
- 250 g green beans can be frozen
- 150 g broccoli
- 3 tsp curry powder
- 2 tsp tumeric
- 1 tsp ground cumin
- ½ tsp paprika
- salt and pepper
- 100 ml vegan white wine
- 2 bay leaves
- 100 ml vegetable stock
- 200 ml full fat coconut milk the thick and creamy part only
- 3 hands fresh spinach
- 350 g tofu optimal: pressed for 10 minutes under a heavy pan
- 50 ml soy sauce
Instructions
- Mince onion and garlic, chop aubergines and broccoli into larger cubes and half the green beans.
- Fry the onion in a saucepan with the olive oil and the spices (curry, turmeric, cumin, paprika, salt, pepper), like that the spices can develop their entire aroma. After about 3 minutes add garlic, aubergine, broccoli and beans and roast everything for another 5 minutes.
- Deglaze the vegetables with white wine, add the vegetable broth, coconut milk and bay leaves and let the curry simmer for 10-15 minutes.
- Cut the tofu into cubes and fry it in a pan with some oil for about 10 minutes to make it crisp on the outside. Season with salt and pepper and deglaze the pan with soy sauce.
- Stir the spinach into the curry and then serve it with the tofu and optimally with rice, flatbread, quinoa, coriander etc.