Tofu Sabji with Coconut Milk

Courgettes, Colored cauliflower, Coconut milk (unsweetened), Pressed tofu, Bell pepper, Onion, Carrot, Garlic, Black salt, Ground ginger, Fenugreek, Turmeric, Coriander (cilantro seeds), Black pepper

Heat on the stove: 20 min. Braise: 10 min. Slice: 5 min. Mix: 5 min. Braise: 20 min.

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.