Curry Vegetables & Tofu

Posted by Genki Hagata on



2 medium onions, diced

5 medium to large potatoes, diced

2 carrots, diced

2-3 cups of tofu, diced

2 cans of coconut milk

1 can of chickpeas

2 tablespoons organic garlic minced

2 tablespoons organic curry powder

1 organic cinnamon stick

juice of 1 lime

olive oil

salt to taste



Saute the chopped onions and garlic on low heat with olive oil and curry powder until translucent. Add coconut milk, cinnamon stick, chick peas, tofu, potatoes, carrots, lime juice and salt. Simmer until potatoes are soft 20-30 minutes. Serve with brown or white rice.

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