Thai Red Vegetable & Tofu Curry

Gluten free
Low carb
AppetizerSoup2-3 servings40 minutes preparation

This is what you need

Olive oil2 tbsp
Tofu250 g
Pumpkin150 g
Broccoli100 g
Green bell pepper1/2
Red pepper1/2
Coconut milk 80%400 ml
Saltto taste
Thai Red Curry Paste1 tbsp
Mushrooms4 of 5
Vegetable stock cubes miso1 pcs
Water150 ml
For the garnish:
Fresh cilantro
Chili pepper


Iván Iglesias 

This is how you make it

  1. Clean the vegetables and cut them into small pieces.
  2. Heat the olive oil or coconut oil and fry the onion, bell pepper and carrot. Add a little salt to cook. Once the vegetables are soft, add the curry paste. Cook for a minute until the oil rises.
  3. Then add the mushrooms, tofu and pumpkin.
  4. Add the vegetable stock and coconut milk.
  5. Cook everything together for 10 minutes over medium heat.
  6. Add the broccoli and cook for another 6 minutes. Taste and flavor it.
  7. Serve in bowls, garnish with fresh coriander, chilli and a few lime wedges.
  8. Serve with noodles or rice.