Vegetable and Tofu Curry

(2 votes)

2 tablespoons vegetable oil
1 onion, diced
1 fresh red chilli, seeded and diced
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 stalk fresh lemon grass, finely diced or 1 teaspoon finely grated lemon rind
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 carrots, sliced
8 ounces broccoli, cut into florets
2 zucchini, sliced
1 eggplant, cut into 3/4 in cubes
1 cup vegetable stock - purchased or homemade
1 cup coconut milk
1 pound tofu, cut into 3/4 in cubes
2 packets quick-cooking noodles - each weighing about 2 1/2 ounces - cooked and kept warm

1 Heat oil in a wok or frying pan over a high heat. Add onion and chilli. Stir-fry for 3 minutes. Add garlic, ginger and lemon grass. Stir-fry for 3 minutes longer. Add turmeric and cumin. Stir-fry for 1 minute.

2 Stir in carrots, broccoli, zucchini, eggplant, stock and coconut milk. Bring to simmering, cover and simmer for 15 minutes. Stir in tofu. Cook for 5 minutes longer.

3 To serve, divide noodles between warm serving bowls. Spoon over curry.

Cook's tip: Any vegetables can be used to make this tasty dish. You might try some of the following - mushrooms, green beans, pumpkin, sweet potato, potato or spinach.

Serves 4



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