Tofu-Vegetable Korma
Brown Basmati Rice
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp refrigerated grated ginger
- 2 tsp minced garlic
- 2 Tbsp curry powder
- 1 (20-oz) pkg refrigerated diced potatoes
- 2 (12-oz) pkg frozen fire-roasted zucchini, carrots, and onion
- ¾ tsp salt
- 3 cups water
- 1 (14-oz) pkg extra-firm tofu, cut into ¼-inch cubes
- 1 (13.5-oz) can coconut milk
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Stir in ginger, garlic and curry powder; cook 1 minute until spices are fragrant.
- Add potatoes, vegetable blend, salt and water.
- Bring to a boil.
- Reduce heat, and simmer 8 minutes or until vegetables are tender.
- Stir in tofu and coconut milk; cook 15 minutes longer or until thoroughly heated and sauce is slightly thickened.
