Lesley's Tofu and Vegetable Curry - Serves 4

Ingredients
1 TBSP extra virgin olive oil
½ tsp ground cumin
1 onion chopped
½ tsp ground coriander
1-4 tsp curry or tandoori pwd
½ tsp garam masala
1 cup coconut milk
1 tsp ginger, grated
1 cup vege stock (or water for yeast free)
Stick of cinnamon
2 TBSP red lentils
1 cup pumpkin cubed (use sweet potato for lower GI/fat loss)
1 cup green beans chopped
½ cup sultanas
400g firm tofu cubed

Method
Chop veges as required. Heat oil in large pot. Add onion, ginger + spices + sautee for several mins until onion is soft + spices fragrant. Add coconut milk (or our alternative), stock (or water), lentils pumpkin, green beans, sultanas + cinnamon + simmer on low until lentils are soft. Lightly brown tofu in fry pan. Add tofu to curry + heat through. Serve with basmati or brown rice.

Suitable for Antioxidant (Anti-Aging), Asthma, Cancer Support*, Children, Coeliac (gluten/wheat free), Diabetes, Dairy Free, Fat Loss, Pregnancy + Breastfeeding, Sport

This recipe was sourced from p163 of VERY WELLNESS Click Here to Buy.
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