Milou's vegan curry

What you’ll need:

• 1 broccoli
• 2 bell peppers
• 100 grams of spinach
• 3 shallots
• 1 red pepper
• 1 clove of garlic
• Olive oil
• 300 grams of tofu
• 400 ml coconut milk (canned)
• 1 cube of vegetable stock
• Whole grain rice

Spices you’ll need:

• 1,5 TSP ground ginger
• 2 TSP garam masala
• 1 TSP tumeric
• 0,5 TSP ground cumin
• 0,5 TSP cardamom
• Salt and pepper to taste

What to do:

Chop up the onions, garlic, red pepper, broccoli and bell peppers. Cut the tofu into cubes and let them sit in the coconut milk. Then cook the rice in the vegetable stock. While the rice is cooking, brown the shallots lightly in some olive oil, then add the garlic and finally add all the spices and the red pepper. Keep on stirring for 2-3 minutes, you don’t want the spices to burn. Next add in the coconut milk with the tofu and bring to a simmer, then add the bell peppers and broccoli and cook until it reached its desired tendency. We like to keep our vegetables fresh and crispy. If you like you can add some spinach right before serving and let it wilt.

Milou’s tip is to save some for the next day, because it will taste even better when the spices have done their job over night.