Vegetable curry with tofu (for 2)

Ingredients:
Red Onion – ½ chopped small
Garlic – 5 minced
Small chillis – 2
Ginger – ½ “ minced piece
Oil – 5 tsp (for stir frying)
Cinnamon stick – 1 piece
Star anise flower – 2 pieces
Mustard seed – ½ tsp
Salt - to taste
Mutton curry powder – 1.5 tablespoon
Water – 1 ½ cup
Cauliflower – a handful chopped into florets
Beans – 6 pieces sliced
1 tomato – Chopped
Coriander leaves - handful
Dried tofu – 6 pieces cut into 2

Chop vegetables and chilli (deseed chillies) as above

Chop ½ piece of onions as the picture above

Switch on stove, set at 6. Let water completely dry of pan.

Add 5 teaspoons of oil into pan.
Add cinnamon stick, star anise and mustard seeds.
Stir fry for 1 minute.
Add chopped onion, garlic, ginger and stir fry until onions are browned.
Add chopped vegetables + tofu and stir fry till vegetables are coated well.
Transfer into soup pot as below.
Add 1.5 cups of water to vegetables and 1.5 tablespoons of curry powder and ½
teaspoon chilli powder (optional). Mix well.
Add salt per taste. Remember always add ½ tsp salt, taste, then add bit by bit. Do not
add everything together. It’s better to have less salt than more!
Let curry boil at setting number 4. When curry starts to boil, add chopped tomatoes and
chopped coriander leaves. Close curry pot, and switch off after it boils for 4 minutes.