By Nathan Haskins
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the curry paste and cook for 1-2 minutes until fragrant.
Add the mixed vegetables to the pan and stir to coat with the curry paste. Cook for about 5 minutes until the vegetables start to soften.
Pour in the light coconut milk and stir until well combined. Let it simmer for about 5 minutes until the vegetables are tender.
Add the cooked tofu back into the pan, season with salt and black pepper. Stir and cook for another 2 minutes to heat everything through.
Serve the vegetable curry with the cooked basmati rice on the side or layered underneath. Enjoy your meal!
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This Main Course Vegetarian Asian Curry recipe is ready in 30 minutes and features firm tofu, cubed, mixed vegetables (cauliflower, carrots, peas), light coconut milk and other delicious ingredients. Contains 400 calories total.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the curry paste and cook for 1-2 minutes until fragrant.
Add the mixed vegetables to the pan and stir to coat with the curry paste. Cook for about 5 minutes until the vegetables start to soften.
Pour in the light coconut milk and stir until well combined. Let it simmer for about 5 minutes until the vegetables are tender.
Add the cooked tofu back into the pan, season with salt and black pepper. Stir and cook for another 2 minutes to heat everything through.
Serve the vegetable curry with the cooked basmati rice on the side or layered underneath. Enjoy your meal!
Calories per Serving: 400
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