Name: Easy Tofu Vegetable Coconut Curry
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tbsp neutral oil; 1 large onion (diced); 7 cloves garlic (minced); 1 tbsp ginger (grated); 2.25 tsp curry powder; 0.75 tsp turmeric; 1 tsp salt; 2 cans coconut milk ((13.5 ounces)); 1 cup vegetable broth; 2 small potatoes (cut into bite sizes); 0.5 block extra firm tofu (cut into bite sized cubes); 1 large carrot (chopped); 1 cup cauliflower florets; 1 cup broccoli florets; 1 handful snow peas; null null rice; null null lemon wedges

Instructions

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1

Heat the neutral oil (2 tbsp) in a large pot. Add the onion (1 large) and cook for 4 minutes.
2

Add the garlic (7 cloves), ginger (1 tbsp), curry powder (2.25 tsp), turmeric (0.75 tsp), and salt (1 tsp). Stir until fragrant (about 1 minute).
3

Stir in the coconut milk (2 cans), vegetable broth (1 cup), potatoes (2 small), and extra firm tofu (0.5 block).
4

Once the potatoes (2 small) begin to soften (about 10-15 minutes), add the carrot (1 large) and cauliflower florets (1 cup).
5

When all vegetables are tender, mix in the broccoli florets (1 cup) and snow peas (1 handful). Turn off heat and let sit for a few minutes with the lid on.
6

Serve hot, optionally with [rice] or quinoa, and [lemon wedges].