Easy to make and with flavors galore, this plant-based main dish has plenty of protein, veggies and colors. This on the budget yet healthy meal is also versatile; it can be served with rice, quinoa, noodles or even couscous.
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
2 tsp of vegetable oil
½ medium onion chopped
2 garlic cloves minced
1 stalk of celery sliced into large julienne
1 red bell pepper seeded and sliced into large julienne
14 oz (400 ml) of coconut milk
1 ½ tbsp of curry paste
1 carrot sliced into large julienne
1 can of sliced water chestnuts drained and rinsed
2 tsp of cornstarch
1 extra firm tofu cubed
Salt to taste
Prep
In a medium saucepan, heat the oil, add the onions and garlic and cook for 2 minutes. Add the celery and bell pepper cooking for another minute. Add the coconut milk, the curry paste, salt and the carrots stirring well. Let it simmer for 4 minutes or until the vegetables are tender. Dissolve the cornstarch in 2 tbsp of water. Fold into the curry, always stirring. Once the curry thickens, add the water chestnuts and tofu. Stirring carefully to not break the tofu pieces. Cook for another 3 minutes stirring every once in a while. Serve and enjoy!
