Mmmmm, creamy coconut curry along with some hearty veggies and tofu? How can you go wrong on a chilly fall afternoon. Full of vitamins and essential nutrients and it’s gastronomically delicious!
- 1 tbsp Olive Oil
- 1 medium chopped Onion
- 4 cloves chopped Garlic
- 1 tsp Ginger Root
- 1 cup Peas
- 1 cup cubed Potatoes
- 1 cup sliced carrots
- 1 cup Garbanzo Beans
- 1 block, cubed Tofu, extra firm
- 1 cup Soy Milk
- 1 cup Water
- 2 Vegetable Broth Bouillons
- 1 tbsp Curry powder
- 1/2 tsp Turmeric, ground
- 1/2 tsp cumin
- 1/2 tsp corriander
- 1 14 oz can Coconut Milk
- Juice of 2 Limes
- Salt and pepper to taste
- Cilantro
Saute onion, garlc & ginger in olive oil in a big pot. Add tofu & veggies. Cook a few minutes on medium heat until tender. Then Add soy milk, water, broth, coconut milk & spices and simmer for 10 minutes. Add lime juice, salt and pepper and serve with cilantro garnish. If you like thicker soup, add a bit of cornstarch until it thickens to your liking. Also, if you like some kick, add some cayenne pepper!
Enjoy on Meatless Monday!
Enjoy!
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