Paprika & Vegetable Curry

Paprika & Vegetable Curry is a robust and flavorful dish, featuring a medley of vibrant vegetables cooked in a spiced paprika-infused curry sauce, creating a delightful symphony of tastes and colors. The smoky warmth of paprika adds depth to the curry, while the vegetables contribute a satisfying texture to the dish. This cruelty-free curry not only showcases the versatility of plant-based cooking but also offers a comforting and aromatic experience that tantalizes the taste buds.

Ingredients:

1. 200g. tofu
2. 2 small onions
3. 3 cloves of garlic
4. 100g. mushrooms
5. 1 eggplant
6. 2 red bell peppers
7. 2,5 teaspoon sweet paprika
8. 1/2 teaspoon smoked paprika
9. 1/2 teaspoon curry powder
10. 140g. tomato puree
11. 1 can chopped tomatoes
12. 1/2 cup of vegetable stock
13. 1,5 cup soy cream
14. salt and pepper
    
    
    

Instructions:

• Press the water from the tofu. Chop in small pieces and fry on an oily pan until golden and crispy. Set aside.
• On the pan fry onions and garlic in olive oil.
• Pour in chopped mushrooms, eggplant and bell peppers, fry until soft.
• Add paprika and tomato puree and stir it all together.
• Add 1 can tomatoes, vegetable stock, soy cream, salt and pepper.
• Let it simmer under medium heat in 10 mins.
• Taste and add seasonings if needed.
• Pour in the fried tofu before servering.
• Serve with rice, flat breads, basil or parsley.