EASY BEET & TOFU CURRY RECIPE
Makes 4 servings
3 tbsp coconut or grapeseed oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
½ block of firm or extra firm tofu, cubed
1 15-oz can coconut milk
1 ½ cup water or vegetable broth
1 cup diced sweet potato
1 cup diced beet
½ cup diced carrots
1 broccoli cap, chopped
½ – 1 teaspoon salt
½ cup fresh cilantro, for garnish
2 limes, for garnish
In a large skillet or pot heat the oil on medium-high heat.
Add the onions and garlic, and cook until onions are translucent, about 3 minutes.
Stir in the curry powder to toast for 30 seconds.
Add the tofu, coconut milk, and vegetable broth, and stir. Then add the sweet potatoes, beets, carrots.
Bring it to a simmer, and cook on low heat for 20 minutes, or until the sweet potatoes and beets are tender.
Add the broccoli, and cook another 10 minutes, until it is tender.
Season to taste with salt, and remove from the heat.
Serve the curry with rice and garnish with fresh cilantro and a squeeze of lime juice.
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