Quick Vegetarian Curry
| Servings |
serves
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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
Ingredients
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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).