Thai Red Curry Vegetables

Ingredients

• Coconut milk300 ml
• Water150 ml
• Vegetarian red curry paste1 tbsp
• Cauliflower florets150 g
• Carrot, thin slices150 g
• Firm tofu, cubes150 g
• Bell pepper, strips100 g
• Soy sauce1 tsp

Method

1. Cut cauliflower into small florets and carrot into 3 mm slices.
2. Heat 3 tablespoons coconut milk over medium-low heat; stir curry paste into it for 1 minute.
3. Add remaining coconut milk, water, cauliflower and carrot; simmer gently for 10 minutes.
4. Add tofu, pepper and soy sauce; cook 6–8 minutes until vegetables are tender and tofu is hot through.

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