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:
- 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.
- Remove tofu and set aside.
- In same pan add onion and cook until transparent.
- Add curry, garlic and ginger and cook through.
- Add water, stock and vegetables and cook until thawed.
- Add coconut cream and tomatoes and continue to cook until thickened and carrots are tender.
- Carefully fold through tofu.
- Serve on top of steamed jasmine or basmati rice, garnished with sliced almond and a sprig of fresh coriander.
Recipe by Alina @ LittleByLittle
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