Tofu Curry - The Plant Based School
"Tofu curry is easy! Here we'll show you how to put this meal together in less than 30 minutes, and make the best everyday vegan curry recipe...."
INGREDIENTS
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2 tablespoons olive oil
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1 medium onion (chopped)
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3 cloves garlic (grated)
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1 inch ginger (grated)
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2 teaspoons curry powder
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1 teaspoon turmeric powder
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1 teaspoon cumin
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1 teaspoon coriander
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¼ teaspoon red pepper flakes
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2 cups vegetable stock (or more for a thinner curry)
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14 ounces tofu (firm or extra firm)
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12 ounces cauliflower (or green beens, red pepper, broccoli, sweet potato, or other)
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1 can (15-ounce) crushed tomatoes
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1 can (14-ounce) coconut milk
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1 teaspoon salt
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2 twists black pepper
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1 teaspoon garam masala (optional, to add at the end)
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4 wedges lemon
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1 handful cilantro (or flat leaf parsley)
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1 - 2 cups basmati rice (or naan)
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4 tablespoons unsweetened dairy-free yogurt (optional, a dollop on top)
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