Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe for Vegans | Food Impromptu

Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe for Vegans | Food Impromptu ▶️ RECIPE INGREDIENTS: 🍚 For the Puree: 300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped 200g Red Bell Pepper / 1 1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped 1/2 inch Ginger / 1/2 Tablespoon finely chopped 4 to 5 Garlic Cloves / 2 Tablespoons finely chopped ▶️ Other Ingredients: 3 tablespoon Cooking oil (I have used light olive oil) 200g / 1 1/2 Cup Onion - Finely chopped 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/2 Teaspoon Turmeric 1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder) 200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces 200g / 2 Cups Green Beans - chopped into 1.5 inch pieces 300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu) 400ml / 1 3/4 cup Full Fat Coconut Milk 125ml / 1/2 Cup water