This curry recipe is warming, tasty and perfect for the cold season!
Also, is oil free, gluten free, cheap, easy and made in only one pot. It hits the spot every time!
Also, this recipe is perfect for meal prep, as it keeps in the fridge for at least 3-4 days and it freezes well. So you can double or triple it and enjoy for a longer time!
You can add some chili powder if you want more spice :)
Let's see the recipe now!
Ingredients (yields about 3 servings)
** 200 g (about 2/3 of a big block) tofu, firm or extra firm, cubed
** 230 g (1.5 cups) zucchini, chopped
** 150 g (1 cup) sweet red peppers, chopped
** 100 g (0.5 cup) onion, chopped
** 150 g (1.5 cups) celery, chopped
** 190 g (1.5 cups) carrots, chopped
** 125 g (1/2 cup) tomato juice
** 22 g (1.5 tbsp) red curry paste
** 12 g (1.5 tbsp) cornstarch
** 3 g (1 tsp) garlic powder
** 500 ml (2 cups) water
Chop all the vegetables and cube your tofu.
In a large pan cook the curry paste and garlic powder until fragrant, then add the onions and cook in some water or veggie broth until soft. Add the carrots and cook for about 4-5 minutes adding some more water if you need more. Add the rest of the veggies and the rest of the water/broth. Cook everything until the vegetables are almost soft. Add the tofu and cook for 4-5 minutes.
Mix the cornstarch and the tomato juice and make a roux. Cook for 5-10 more minutes, until the sauce thickens.
Serve over some grains or noodles with some fresh greens on top (basil, parsley or cilantro) or maybe add some seeds on top...
You have the video recipe here:
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