From craving to table
Instructions
- 1
Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add cubed tofu and cook until golden on all sides, about 6-8 minutes. Remove tofu and set aside.
- 2
In the same pan, add the remaining 1 tablespoon oil. Sauté diced onion for 3-4 minutes until translucent. Add garlic and ginger; cook for 1 minute until fragrant.
- 3
Stir in carrots, bell pepper, and potato. Cook for 5 minutes, stirring occasionally.
- 4
Add curry powder, cumin, smoked paprika, turmeric, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
- 5
Pour in diced tomatoes (with juices), coconut milk, and vegetable broth. Bring to a simmer.
- 6
Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until potatoes and carrots are tender.
- 7
Stir in the sautéed tofu, frozen peas, and soy sauce. Simmer uncovered for 5-7 minutes, allowing the flavors to meld and the sauce to thicken.
- 8
Add lemon juice, taste, and adjust salt as needed.
- 9
Serve hot over rice or with naan, garnished with fresh cilantro if desired.