Coconut Curried Vegetable And Tofu Stew

By amaliana

From Chris Brown of The Natural Choice

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon tumeric
• 4 medium potatoes, peeled and diced
• 4 medium carrots, cleaned and sliced
• 2 cups water
• 1 small head cauliflower, cut into bite-sized pieces
• 2 cups green beans, trimmed and cut into 1" pieces
• 1 (15 ounce) can unsweetened coconut milk
• 1 cup green peas
• 1 package extra firm tofu, drained, rinsed, and cut into 1" cubes
• 2-3 teaspoons sea salt
• 1/2 cup chopped fresh cilantro
• Additional cilantro for garnish

Details

Servings 6

Preparation

Step 1

In a large soup pot, heat the olive oil over medium-high heat. Add the onions, garlic, ginger, curry powder and tumeric and saute for 8-10 minutes.

Add the potatoes, carrots and water and bring to a simmer. Cover and simmer for approximately 10-15 minutes or until the potatoes are partially tender.

Add the cauliflower and green beans and continue to simmer, covered, for 15 minutes or until the vegetables are tender.

Stir in the coconut milk, peas, tofu and sea salt and simmer 5-7 minutes longer. Stir in 1/2 cup of cilantro. Taste the stew and adjust the seasonings if necessary.

Serve alone or over brown basmati rice, garnished with additional cilantro.