Step 1

Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd sticks and cook for about 5-10 minutes or until the bean curd is softened.

Step 2

Drain bean curd and set aside.

Step 3

Heat oil over medium-high in a large saucepan, add onion, and cook until soft, about 3 minutes.

Step 4

Add garlic, ginger, thyme, curry powder, cumin, paprika and cook until fragrant, about 1 minute.

Step 5

Stir in the tomatoes, carrot, potato and stir to coat with the seasonings.

Step 6

Add coconut milk, water, bean curd sticks, and pepper.

Step 7

Bring the curry to a boil, cover the saucepan and reduce to simmer for about 20 minutes.

Step 8

Mash potatoes and some of the beans to thicken the curry sauce.

Step 9

Season with salt to taste, serve over cooked rice, quinoa, or cauliflower rice.