Veggie Tofu Curry

Ingredients: 

Curry  

• 1 Tablespoon peanut oil 
• 400ml can coconut milk 
• 1 ½ cups vegetable broth 
• 2 dried bay leaves 
• 1 lemon grass stem, tied in a knot 
• ½ cauliflower, cut into florets 
• 1 block firm tofu, cut into 1 inch pieces 
• ½ pound green round beans, trimmed, halved 
• 1 Tablespoon brown sugar 

Spice Paste  

• 1 brown onion, coarsely chopped 
• 1 long fresh red chili, coarsely chopped 
• 1 teaspoon ground coriander 
• ½ teaspoon ground cumin 
• ¼ teaspoon ground turmeric 

Directions: 

1. Process the onion, garlic, chili, coriander, cumin and turmeric in a food processor until a smooth paste forms. 

2. Heat oil in a wok or large saucepan over medium heat. 

3. Cook the spice paste, stirring, for 3 minutes. 

4. Add the coconut milk, stock, bay leaves and lemongrass. 

5. Reduce heat to low. Simmer for 15 minutes or until slightly reduced. 

6. Add the cauliflower, tofu and beans. Cook for 5 minutes or until the vegetables are tender but not too soft. Add the sugar and stir until combined 

7. Serve hot and enjoy!