Tofu curry with apple

Name: Tofu curry with apple
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 pack of (250 g) Natural tofu; 1 small stick of leek (leek; approx. 300 g); 1 medium onion; 1 TABLESPOON Oil; 1 TABLESPOON Curry; 200 ml Vegetable broth (instant); 2 Bay leaves; 2 red chillies; 1 (approx. 200 g) medium-sized apple; 1 TEASPOON Cornstarch; 150 g Whole milk yoghurt; 2 TABLESPOONS Mango Chutney; 7-10 Tbsp Salt; 1 TABLESPOON Lemon juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 pack of (250 g) Natural tofu
1 small stick of leek (leek; approx. 300 g)
1 medium onion
1 TABLESPOON Oil
1 TABLESPOON Curry
200 ml Vegetable broth (instant)
2 Bay leaves
2 red chillies
1 (approx. 200 g) medium-sized apple
1 TEASPOON Cornstarch
150 g Whole milk yoghurt
2 TABLESPOONS Mango Chutney
7-10 Tbsp Salt
1 TABLESPOON Lemon juice

Directions

1
Drain the tofu and break into medium sized pieces. Clean and wash the leek and cut it into approx. 5 mm thick rings. Peel and slice the onion. Heat the oil in a pan and fry the onion in it at medium heat until golden brown. Add the tofu and also fry. Dust with curry and deglaze with vegetable stock. Add leek, bay leaf and chilli pepper and simmer for about 10 minutes.
2
Peel and quarter the apple and remove the core. Cut the apple quarters into slices and add them about 5 minutes before the end of the cooking time. Mix starch and yoghurt, stir in chutney. Bring to the boil and season to taste with salt and lemon juice. Put the tofu curry in a bowl and serve. Basmati rice tastes good with it