Tofu Vegetable Coconut Curry

Ingredients

• 3tbsp organic olive oil

• 3 small chopped organic white/yellow onions 

• 1 big carrot chopped

• 1 red pepper chopped

• 1 cup frozen organic peas

• 1 cup green beans chopped

• ½ pack hard tofu cubed

• 2 tsp chilli powder or chilli sauce (optional- I made these for kids so I skipped the chilli)

• 2 tsp turmeric

• 1 tsp cumin

• 2 tsp coriander

• 2 tsp Curry powder

• 1/2 tsp Himalayan salt

• ground pepper 

• 1 Clove grated garlic

• 1 Fresh root ginger grated 

• 2 fresh chopped tomatoes 

• juice of 1 lime

• 1 tsp of erythritol

• 2 tbsp coconut cream (From the top of the coconut milk can)

Method

1. Heat the olive oil in your casserole and brown the onions. 

2. Add all the vegetables and tofu and stir fry for a few minutes until vegatables are well coated with the oil

3. Add the spices and stir well to coat

4. Cook with the spices for 5/6 minutes more.

5. Add 2 cups of water ( one at a time). Cook over a low heat until the onions and vegetables have softened and the mixture looks like a paste ( this might take up to 20’). 

6. Add more water carefully if you think you have to. 

7. Stir in the garlic and grated ginger and cook for another 4/5 minutes 

8. Add the chopped tomatoes  and sweetener, cover the casserole and bring to boil. Reduce the heat and simmer for another 20 mins-30mins. Your sauce should look thick. 

9. When almost ready squeeze the juice of 1 lime, stir and then add your coconut cream. You might need to add a little hot water at this stage to loosen up your sauce.

10. Simmer for another 10’ and serve.

It goes really well with jasmine or basmati rice but you can use any rice you like!

Sprinkle with chilli flakes for extra spiciness. Yum!!!!