Tofu Sabji with Coconut Milk

Courgettes, cauliflower, and tofu provide fiber, plant protein, and a moderate carbohydrate load, while coconut milk (unsweetened) makes the sauce smooth and rich. Warm Indian spices bring out the vegetables without flour or starch.
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Servings: 4 (1 serving ≈ 419 gram)
Digestion time: 3 hour
Complete protein:
Courgettes, Colored cauliflower, Coconut milk (unsweetened), Pressed tofu, Bell pepper, Onion, Carrot, Garlic, Black salt, Ground ginger, Fenugreek, Turmeric, Coriander (cilantro seeds), Black pepper
Braise: 25 min. Heat on the stove: 10 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Cut courgettes (450 g), colored cauliflower (300 g), bell pepper (150 g), onion (120 g), and carrot (80 g). Cut pressed tofu (250 g) into cubes.

Add ground ginger (2 g), fenugreek (2 g), turmeric (2 g), coriander (1 g), black pepper (1 g), black salt (3 g), and garlic (15 g). Toss the vegetables with the spices.

Stew the vegetables over medium heat for about 20 minutes until partly tender.

Pour in coconut milk (unsweetened) (300 g) and stew for another 10 minutes, until the vegetables are soft.


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