Thai Mixed Vegetable and Tofu Curry (vegan & gluten-free)
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
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Ingredients

  • 8 oz/225g firm tofu, diced
  • 6 oz/175g carrot, peeled and cut into matchsticks
  • 4 oz/100g white cabbage, shredded
  • 4 oz/100g green beans, topped, tailed and cut into 1/2 inch/1cm pieces
  • 4 oz/100g red pepper, sliced
  • 4 oz/100g cauliflower, cut into tiny florets
  • 4 shallots, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 1 "/2.5cm piece of galangal, finely chopped
  • 2 rounded tbsp mussaman curry paste
  • 1 tbsp ground nut oil
  • 8 cardamon pods, husked and the seeds separated
  • 4 kaffir lime leaves
  • 1/2 tsp turmeric
  • black pepper
  • 6 fl oz/175ml vegetable stock
  • 5 fl oz/150ml coconut milk
  • 1 dsp cornflour
  • chopped roasted peanuts

Instructions

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