Curry Soup with Tofu

Ingredients

• Tofu200 g
• Tomato1/2 count (65 g)
• Green Beans3/4 cup (75 g)
• Carrot1 medium (60 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Coconut Milk1/3 cup (79 ml)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut off the ends of the green beans and put in a pot with boiling water for 6 minutes. Next, drain.

2. 2

   Step 2

   Drain and dice the tofu.

3. 3

   Step 3

   Preheat a deep pan with oil over medium heat.

4. 4

   Step 4

   In the meantime, chop the garlic and onion. Cut the carrot and tomato in small pieces.

5. 5

   Step 5

   Once the oil is heated, add the onion, garlic, tomato and carrot with a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Add the curry, turmeric, salt and pepper to taste. Stir to mix with the vegetables. Optional: You can add ground or chopped ginger and bay leaves.

7. 7

   Step 7

   Add water (the same amount of the coconut milk), the tofu and cook for about 5 minutes.

8. 8

   Step 8

   Finally, add the milk and cooked beans. Let boil for 3 minutes.

9. 9

   Step 9

   Once done, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Soup with Tofu can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.