Vegetable and Tofu Curry with Coconut Milk

This Vegetable and Tofu Curry with Coconut Milk is a vibrant and flavorful dish, perfect for a healthy American dinner. Packed with fresh vegetables and creamy coconut milk, it offers a delightful balance of spices and textures.

Ingredients

• Firm tofu - 200 grams
• Coconut milk - 400 ml
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Broccoli florets - 1 cup
• Spinach - 2 cups, fresh
• Curry powder - 2 tablespoons
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
4. Stir in the curry powder and cook for 1 minute to toast the spices.
5. Add the sliced red bell pepper and carrot to the skillet, cooking for about 5 minutes until they begin to soften.
6. Add the broccoli florets and continue to cook for another 3-4 minutes.
7. Pour in the coconut milk and soy sauce, stirring to combine. Bring to a gentle simmer.
8. Add the cubed tofu and simmer for 5-7 minutes until heated through.
9. Stir in the fresh spinach and lime juice, cooking until the spinach wilts, about 2 minutes.
10. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Loaded with vitamins and minerals from a variety of vegetables.

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