Tofu Curry

Ingredients （yields : 8 servings)

• 250 g tofu*

• 1 onion

• 15 g ginger

• 3 cloves of garlic

• 250 g carrots

• 250 g potatoes

• 1 green bell pepper

• 1 red bell pepper

• 1 bunch of chives

• 30 ml olive oil

• 30 ml curry powder

• 400 ml coconut milk

• 15 ml soy sauce

• 1 tsp sea salt

• vegetable broth

• 1/2 cup orange juice

• 2 tbsp lemon juice

• fine salt

• zest of 1 orange and 1 lemon

* firm tofu or frozen tofu

Realisation

1. Cut the tofu into 2 cm cubes;

2. Peel the onion, ginger, garlic, carrots, and potatoes;

3. Slice the onion and bell peppers;

4. Mince the ginger, garlic and chives;

5. Cut the carrotes and potatoes into pieces;

6. Heat the olive oil in a Dutch oven;

7. Add the onion and cook until softened, about 8 minutes;

8. Add the ginger and cook until fragrant, about 3 minutes;

9. Add the garlic and cook until fragrant, about 1 minute;

10. Add the curry powder and cook until fragrant, about 30 seconds;

11. Add the carrots and potatoes, then mix well;

12. Add the coconut milk, soy sauce, and sea salt, then mix well;

13. Add the tofu;

14. Add the broth until it covers all the ingredients;

15. Bring to a boil, reduce the heat, then cover and simmer for 20 minutes;

16. Add the bell peppers and cook for 3 minutes;

17. Add the orange juice and lemon juice, then mix well;

18. Taste and, if needed, add some fine salt to suit your preference;

19. Turn off the heat, then add the minced chives and zest;

20. Serve and enjoy!