Tofu Coconut Curry (GF, DF, V)

Ingredients:

1 packet of firm tofu (rinse off and then pat dry with a paper towel before cutting into cubes)
2 tbsp crushed garlic
1 tbsp crushed ginger
2 tsp curry powder
1 finely chopped onion
1 carrot cut into very fine julienne strips
1 handful frozen peas
2 cubes frozen spinach
1 handful frozen beans
1 vegetable stock cube (I use Massell brand)
3/4 cups water
1 tin of coconut cream (shaken) - for a lighter alternative use coconut milk but you may need to thicken
1 tin of diced tomatoes
Rice bran oil

Method:

1. In a frypan, add a dash of oil and heat.  Add tofu cubes and cook until just golden, being careful as you handle not to break them.
2. Remove tofu and set aside.
3. In same pan add onion and cook until transparent.
4. Add curry, garlic and ginger and cook through.
5. Add water, stock and vegetables and cook until thawed.
6. Add coconut cream and tomatoes and continue to cook until thickened and carrots are tender.
7. Carefully fold through tofu.
8. Serve on top of steamed jasmine or basmati rice, garnished with sliced almond and a sprig of fresh coriander.

Recipe by Alina @ LittleByLittle