This tofu and veggie curry is so nutritious and tasty! Packed full of veggies and protein, this is amazing for feeding the whole family or meal prepping.
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Tofu & Veggie Coconut Curry
1 bell pepper
2 cups of potato
2 cup of carrots
2 cups of cauliflower
1 cup split green peas
1.5 blocks of chunked tofu
1 cup of frozen peas
1 handful of chopped kale
4 tbsp butter chicken seasoning
1 tbsp maple syrup
You also need
1 Can of light coconut milk
1 Can crushed tomatoes
2/3 Cup of water
Chop all the veggies.
Start by sautéing the onion, bell pepper, curry seasoning and a couple tablespoons of the crushed tomatoes for 5-7 minutes in the instant pot or saucepan. Add a splash of water if needed to help sauté.
Then add the chopped potato, carrots, cauliflower, split peas, tofu, curry seasoning, coconut milk, crushed tomatoes and water to the instant pot or pot.
For the Instant Pot hit the ‘Bean/Chilli’ button and set for 14 minutes or so.
On the stove top you will want to just simmer on medium low until everything is soft cooked. Probably 40 minutes or so. Stir often.
Once it is all done cooking stir in the frozen green peas and kale.
Serve with rice or your favourite grain.
Top with fresh cilantro if you’re into it!
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