Veggie Foodie

Ingredients:

Process the following vegetables and cut in 3/4 – 1 inch pieces

• 2 medium-size potatoes
• 1 carrot
• 1 red bell pepper
• 1 Zucchini
• Several cabbage leaves
• Broccoli florets

Other ingredients:

•  200 g extra firm tofu, cut into 1 inch cubes
•  1/2 can pineapple, drained
•  1/2 cup roasted peanuts
•  1 can thick coconut milk (400 ml)
•  1 tbsp vegetable oil
• 1 medium onion, peeled and diced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp cumin-coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 2 tsp salt or to taste

Method:

1. Steam / boil potatoes and carrot till cooked
2. Individually stir fry tofu and the other vegetables and keep aside
3. Heat the oil in a large pan
4. Saute onions till light brown in color
5. Add ginger and garlic paste and saute for 30 seconds
6. Add cumin-coriander powder, chili powder and turmeric powder and saute for 30 seconds
7. Add coconut milk, 1 cup water, salt, sugar and bring to boil and then let it simmer on medium heat
8. Add all the vegetables, pineapple and roasted peanuts and cook for 3-4 minutes on low heat
9. Serve hot with jasmine rice or flaky Malaysian prata (similar to India bread, paratha)

Serves: 4

Remarks:

You can substitute salt with 2 cubes of Knorr’s vegetable stock cubes (10 g each) for extra flavor