20 minutes
2 servings

• 1 Carrot, washed and cut into cubes
• 2 Courgettes, washed and cut into cubes
• 1 Stalk Broccoli, cut into small florets
• ½ Leek, finely sliced
• 1 Aubergine, washed and cut into cubes
• ¾ Packet Smoked Tofu
• Fresh Ginger
• 1 Cardamom Pod
• ½ Vegetable Stock Cube
• 1 garlic clove cut into 4
• Curry Powder
• 300ml (10.14 fl oz) Soya Milk
• 2 Tablespoons Wholemeal Flour
• Margarine
• Salt
• Oil

Brown the garlic in a pan with a little oil, then add the vegetables. Add the crumbled vegetable stock cube and cook covered on a medium heat, stirring regularly. Then add some finely-chopped ginge , the seeds from the cardamom pod and then the cubed tofu. If the vegetables are in small pieces, they should cook in around 15 minutes. In the meantime, melt some margarine in a pan (add some olive oil if you prefer) add the flour and whisk well. Then add the soya milk and continue to stir. When the mix starts becoming less fluid (after 4 or 5 minutes on the hob) add the salt and curry powder then remove from hob. Serve the vegetables and tofu accompanied with the sauce.