Tofu and Vegetable Curry | RICARDO
Try this quick and budget-friendly tofu and vegetable curry! A perfect vegetarian dinner idea packed with flavour—great for easy weeknight meals.
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Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Parchment paper
- Mixing bowl
- Measuring spoon
- Skillet
- Stove
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 lb (450 g) firm tofu, patted dry and torn into pieces
- 3 tbsp cornstarch
- 2 tbsp (30 ml) vegetable oil
- 1 sweet potato, peeled and cut into large dice
- 1 red bell pepper, seeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 2 tsp garam masala
- 1 tsp turmeric
- 3 tbsp (45 ml) tomato paste
- 1 can (14 oz/398 ml) diced plum tomatoes
- 1 can (14 oz/398 ml) coconut milk
- Cilantro leaves, to taste
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