Organic Vegetable and Tofu Curry

Curtis Stone

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2 Tablespoons Vegetable Oil
4 Onions
2 Cloves Garlic
20 gr Ginger
Fresh red Chillis or Chilli Powder
40 Fennel Seeds
40 Coriander Seeds
40 Mustard Seeds
30 Cumin Seeds
40 Cardomon Seeds
40 Curry Leaves
2 Teaspoon Turmeric
4 Tomatoes
Salt
4 Carrots
2 Leeks
1 Cauliflower
1 med. Broccoli
4 Tablespoons Coconut Cream
150gr fresh Peas
1 Packet Tofu (optional)

Method

Dry roast in a Fry pan on moderate heat all, Fennel, Coriander, Cardomon, Cumin and Mustard Seeds, until fragrant.

Grind Seeds, add Garlic and Ginger to make a paste.

Thinly slice Onions and until soft.

Stir paste into Onions with Turmeric, Chilli and Curry leaves.

Add extra Oil and cook for 10 - 15 minutes.

Dice tomatoes, add to pan and cook to release their liquid.

Add diced Carrots, Leek and Cauliflower , cover pan and simmer for 10 minutes.

Add Broccoli florettes and Peas,cook until tender

Stir in Coconut Cream and top with crispy, deep fried, sliced Tofu if desired.

Serve with Saffron Pilaf

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