Recommended to serve with rice
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
- Servings: 4-6
Ingredients
- 1 heaped tbsp coconut oil
- 1 heaped tbsp ginger, grated
- 1 onion, diced
- 3 big cloves of garlic, minced
- 1 heaped tbsp red curry paste (or to taste)
- 500 ml coconut milk
- 500ml vegetable broth
- 2 tbsp sugar
- 1 tbsp tomato paste
- 4 small to medium sized carrots, chopped into fine strips
- 1 broccoli (with the stem), cut into bight sized pieces
- 2 capsicums, cut into strips
- 400g tofu, cut into 1cm cubes
- 500g canned chickpeas, rinsed and drained
- 4 tbsp lemon juice (80ml)
Method
- In a large pot/pan/wok, heat the coconut oil.
- Add the ginger, onion and garlic and fry for 3 minutes.
- Add the curry paste and fry for a further 3 minutes.
- Pour in the coconut milk, vegetable broth, sugar and tomato paste.
- Stir and bring to a boil.
- Add the carrots and broccoli and cook for 5 minutes.
- Add the capsicum and cook for 7 minutes.
- Add the chickpeas and tofu, and simmer for 5 minutes.
- Stir in the lemon juice.
- Serve with rice and enjoy!