Braised Tofu Curry with Vegetables

VEGANLOVLIE
30Ingredients
55Minutes

Ingredients

US|METRIC
  • 7 ounces tofu (fresh, not frozen and unpressed)
  • 600 grams tomatoes
  • 150 grams courgette (/zucchini)
  • 2,400 grams potatoes
  • 135 grams chayote (substitute with one courgette/zucchini if unavailable)
  • 1 green chilli
  • 12 curry leaves (fresh or dried, or substitute with a couple of bay leaves)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1/3 teaspoon paprika
  • 1/4 teaspoon Garam Masala (optional or omit if you don’t have this)
  • 3 dashes ground black pepper
  • salt (to taste)
  • oil (as required for sauteing and frying)
  • coriander leaves (Chopped, cilantro for garnish)
  • 200 grams tofu (fresh, not frozen and unpressed [7 oz.])
  • 300 grams tomatoes ([2 medium])
  • 150 grams courgette (/zucchini [1 medium])
  • 600 grams potatoes ([4 medium])
  • 135 grams chayote (substitute with one courgette/zucchini if unavailable [1 medium])
  • 1 green chilli
  • 12 curry leaves (fresh or dried, or substitute with a couple of bay leaves)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1/3 teaspoon paprika
  • 1/4 teaspoon Garam Masala (optional or omit if you don't have this)
  • 3 dashes ground black pepper
  • salt (to taste)
  • oil (as required for sauteing and frying)
  • cilantro (Chopped coriander leaves, for garnish)
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