VEGAMI VEGETABLE CURRY

Hot India

vegan

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

• 600g of your favourite tomatoes, various colours
• 1 small aubergine
• 200 g smoked tofu
• One red and one yellow pepper
• 2 white onions
• 8 tablespoons oil
• 1 tbsp. mild curry (e.g. Golden Elephant)
• 150 ml TOMAMI Vegami
• 300 ml coconut milk
• 100 g sugar snap peas
• 1 sprig of mint
• 4 sprigs of coriander
• 2 sprigs of basil
• 2 spring onions
• 4 tbsp. roasted, salted peanuts
• 1 small red onion

INSTRUCTIONS

Cut the aubergine into quarters and then into slices. Cut the tofu into bite-sized pieces. Quarter the peppers, remove the cores and cut into pieces. Peel and dice the white onions. Heat a large pan or wok, add 5 tablespoons of oil, fry the aubergine and the tofu for about 5 minutes until golden brown.
Add the remaining, prepared vegetables and another 3 tablespoons of oil and fry everything for another 8-10 minutes. Add the curry, Vegami, 100 ml of water and the coconut milk and cook for 10 minutes until slightly thick. Halve the sugar snap peas and add after 5 minutes.
Pluck the herbs from the stems. Cut the spring onions into fine rings. Roughly chop the peanuts. Peel the red onion and cut into fine slices. Transfer the curry into preheated bowls and top with the raw ingredients. Serve immediately.

Tip: The recipe can also be made with Tomami Mumbai or Tomami Hot India (careful, spicy!). The curry is best served with rice or flatbread.