Name: Tofu & vegetable curry with cucumber raita
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm olive oil; 1 brown onion, cut into wedges; 1 garlic clove, crushed; 2 tsp finely chopped fresh ginger; 28.00 gm mild Indian curry paste; 250g tomato; 350mls chicken style liquid stock; 300g potato; 250g parsnip; 400g pumpkin, peeled, deseeded, cut into 3cm pieces; 500g firm tofu, cut into 3cm cubes; Steamed white rice, to serve; Pappadums (optional), to serve; 1 200g carton plain yoghurt; 1 small Lebanese cucumber, diced; 40.00 ml chopped fresh mint

Tofu & vegetable curry with cucumber raita

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Ingredients:

1 brown onion, cut into wedges
2 tsp finely chopped fresh ginger
28.00 gm mild Indian curry paste
250g tomato
350mls chicken style liquid stock
300g potato
250g parsnip
400g pumpkin, peeled, deseeded, cut into 3cm pieces
500g firm tofu, cut into 3cm cubes
Steamed white rice, to serve
Pappadums (optional), to serve
1 200g carton plain yoghurt
1 small Lebanese cucumber, diced
40.00 ml chopped fresh mint

Instructions:

In a large saucepan over medium-high heat, heat olive oil. Add onion, cook until soft (about 5 minutes). Stir in garlic and ginger, cook for 1 minute. Mix in curry paste, cook for 3 minutes until aromatic. Add tomatoes and cook for 1 minute. Pour in stock, potatoes, parsnips, pumpkin, bring to a boil. Reduce heat, simmer uncovered for 20 minutes until vegetables are tender. Lastly, add tofu, simmer for an additional 5 minutes.
Make the cucumber raita by mixing yogurt, cucumber, and mint in a bowl. Serve the curry over rice, topped with the raita, and optionally accompanied by pappadums.

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