Veggie Curry with crispy tofu

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My all time favorite when I want a quick and nourishing meal. This creamy coconut cauliflower curry is simple and delicious. You can blanch the cauliflower shortly before, so it´s easier to digest later. You can also roast the cauliflower in the oven, it tastes delicious too. I serve it with rice, couscous, quinoa or bulgur and lots of fresh herbs. You can also make the curry without the tofu if you don´t like it or you can replace it with some organic chicken or organic turkey.


500 g cauliflower
1 carrot
1 zucchini
2 onion
2 cloves of garlic
1 tsp turmeric powder
2 tsp curry powder
1 pinch of ground ginger
2 tbsp tomato paste
1 can full fat coconut milk
80 ml of vegetable brooth
lime juice
Rice for 2 servings
green onions

Divide the cauliflower into florets and blanch. Drain and set aside. Prepare the rice according to the package instructions.
Finely chop the shallots and garlic. Heat 2-3 tablespoons of oil in a saucepan and sauté the onions and garlic over medium heat. Add turmeric, curry, ginger powder, salt and fry. Cut the carrots and zuchinis into slices. Also put in the pot and fry with the tomato paste for 2-3 minutes. Add the coconut milk and the vegetable brooth. Mix well and bring to the boil once and then add the cauliflower. Stir and simmer on low heat for 5-8 minutes. Season with lime juice.
Serve the curry with rice, parsley, chopped green onions and the crispy tofu.


4 slices of tofu
2 eggs
flour for one small bowl
breadcrumbs for one small bowl

Dry the tofu with a kitchen towel. Put the eggs in a bowl and whisk them. At first put the tofu in the flour, then in the eggs and fat last in the breadcrumbs. Fry in a pan over medium heat until it´s brown on both sides.


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