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Vegan Red Vegetable Curry

Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Best Season Suitable throughout the year

Curry never gets old! Raise your hand if you're with me! 🙌

  • 1 tablespoon Coconut oil
  • 1 Onion (Chopped)
  • 2 cloves Garlic (Minced)
  • 1 teaspoon Ground cumin
  • 1 tablespoon Red curry (More if needed)
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Ginger (Minced)
  • 2 Carrots (Medium chopped)
  • 1-2 Bell pepper (Medium chopped)
  • 1-2 Tomatoes
  • 1-2 Zucchini
  • 2 cups Green beans (Frozen, cooked)
  • 1/2 can Coconut milk
  • 2 tablespoons Soy sauce (More if needed)
  • 800 grams Tofu (Baked for 40 minutes in the oven)
  • Salt (If lacking)
  • Cilantro (Optional to garnish)
  1. Start by cutting your tofu into cubes and baking it 40 minutes on 200C/390F.

  2. To a hot pan add the coconut oil and let heat up. Once melted, add in the chopped onion and sauté for a few minutes.

    Then, add in the garlic and ginger along with the spices: cumin, red curry, black pepper and chili. Stir around and sauté one more minute.

  3. Add the carrots, bell pepper and tomato. Stir and cook a few minutes. Then add in the zucchini and green beans, cook another few minutes. 

  4. Finally add in the coconut milk, soy sauce and baked tofu (step 1). Cover with the lid and cook 5-10 minutes more.

  5. To finish it up you can garnish with some cilantro and add salt if needed.

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