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Categories:
olive oil onion Garam Masala tomato paste coconut milk water garlic carrots potato pepper green beans Brussels bamboo shoots salt Tabasco sauce
Viewed: 21 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons garam masala
- 3 ounces tomato paste
- 1 (12 ounce) can coconut milk
- 12 ounces water
- 2 garlic cloves, crushed
- 2 carrots, chopped
- 1 small potato, diced
- 1 jalapeno pepper, seeded and minced
- 1 cup green beans, stemmed and chopped
- 1 cup Brussels sprout, cut in half lengthways
- 1 (4 ounce) can bamboo shoots (optional)
- 200 g extra firm tofu, cut in 2 cm cubes
- 14 teaspoon salt
- 14 teaspoon Tabasco sauce (to taste)
Method
- Sautee onions in olive oil until transparent, then add garum masala.
- Add tomato paste and coconut milk, stirring well, and thin with water.
- Add tofu and vegetables.
- Simmer for 45 minutes to 1 hour.
- Serve over rice, quinoa, or couscous, or as is.
- For non-vegans, try substituting shrimp or chicken for tofu.
