Looking for an easy way to get veg into the kids (or grown kids) that taste DELICIOUS and doesn’t take hours to prepare? I made this curry the other night and felt to share the recipe with you all because it was a huge success in my house. Not only did curry connoisseur hubby eat it, my incredibly fussy toddler liked it too!
This recipe takes less than an hour–just 45 minutes–and that’s mostly hands-off time, giving you a spare moment to cook up a pot of rice for serving alongside.
Very versatile, you can substitute any veggies you like really, and the added tofu makes it protein-packed and just a little more satiating.
Feel free to top with some slivered almonds, toasted cashews (like I have) and some fresh corriander and a spoonful of coconut yoghurt too!
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Ingredients
- 2 Tbsp olive oil
- 1 Tbsp medium curry powder
- 1/2 tsp garam masala
- 3 cloves garlic, minced
- 1 medium brown onion, diced
- 2 medium carrots, chopped
- 2 Tbsp tomato sauce
- 1 Tbsp coconut sugar
- 1 400g tin, chopped tomatoes
- 1 400g tin, coconut milk
- 1/2 head cauliflower, chopped into florets
- 1 cup frozen peas
- 1 red capsicum, chopped
- 1 350g packet of firm tofu
- 1 Tbsp lemon juice
- 1/4 tsp salt
Ingredients
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Instructions
- In a large pot, heat oil and add spices, salt, carrots, onion, and garlic. Sauté for 6-8 minutes, until onions are translucent.
- Add tomatoes, coconut milk, tomato sauce and sugar, bring to a boil, reduce to simmer and cook for 10 to 12 minutes, or until vegetables are tender.
- Transfer to a food processor or use an immersion stick blender directly in the pot, and puree until smooth.
- Add tofu, cauliflower, capsicum, peas, lemon juice and salt. Bring to a boil, then simmer and cook until cauliflower is tender (about 15 minutes).
- Serve hot with brown rice or quinoa, and a scattering of toasted cashews.
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