How To Make Lemongrass Tofu Curry Recipe
A flavorful vegan curry with lemongrass-infused tofu and plenty of vegetables in a creamy coconut milk base.
Serves:
Ingredients
- 1 block of firm tofu, sliced into cubes
- 1 tbsp lemongrass paste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 can of coconut milk
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
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Heat olive oil in a large pan over medium heat. Add onions and garlic and sauté for 2-3 minutes until fragrant.
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Add the lemongrass paste, cumin, and coriander powder and stir for another minute.
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Add the red and yellow bell peppers and zucchini and sauté for 5-7 minutes until the vegetables are tender.
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Add the sliced tofu and stir until it is coated with the vegetable mixture.
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Pour in the can of coconut milk and stir well. Bring the curry to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
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Season with salt and pepper to taste.
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Serve the curry hot, garnished with fresh cilantro.
Nutrition
- Calories : 237kcal
- Total Fat : 17g
- Saturated Fat : 10g
- Sodium : 12mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugars : 5g
- Protein : 7g
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