Quick Vegetarian Curry

Name: Quick Vegetarian Curry
Yield: 4 serves
Ingredients: 400-500 g tofu; 1 x 400 ml can chickpeas (drained and rinsed); 1 x 400 ml can diced tomatoes; 1 x 400 ml can coconut cream; 1 - 1 1/2 tbsp curry powder; 1 head broccoli; 2 red capsicum; 1 red onion; coconut oil to cook with

This is a perfect meal for meat free dinners. Super easy and you can use any vegetable you like.

Servings

serves

Ingredients

400-500 g tofu
1 x 400 ml can chickpeas – drained and rinsed
1 x 400 ml can diced tomatoes
1 x 400 ml can coconut cream
1 - 1 1/2 tbsp curry powder
1 head broccoli
2 red capsicum
1 red onion
coconut oil to cook with

Instructions

Chop onion, broccoli and capsicums into bite sized pieces.
Add a dash of coconut oil to a fry pan on medium heat.
Add onion, broccoli and capsicum and sauté for a good 5 minutes.
Add diced tomatoes, chickpeas and coconut cream and mix well.
Allow to cook through for about 10 minutes just so some of the liquid starts to absorb.
Using your preferred curry powder, start off with 1 tbsp to taste. Add more if you like.
Chop tofu into bite sized pieces and carefully toss through the curry.
Allow to simmer for a good few minutes to heat tofu and serve.

Recipe Notes

Swap tofu out for meat of choice (Chicken, Beef or Lamb).

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Quick Vegetarian Curry