Vegetable and tofu curry
Even ardent curry haters can’t get enough of this creamy, deliciously spiced dish that also make an excellent base for lots of beans and pulses
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 large garlic cloves, crushed
1-2 chillies, deseeded and roughly chopped
zest of 1 lemon or 2 limes
110g coriander leaves and stalks (coarsely chopped)
60g cashew nuts, toasted and roughly chopped
1½ tbsp grated ginger
2 tsp turmeric
2 tsp roasted and ground cumin
1 tsp salt
1 tin of coconut milk
400ml homemade vegetable stock
500g pumpkin or sweet potato, diced 2cm approx
225g firm tofu, diced 2cm approx
225g mushrooms, chopped
1 small head of broccoli, approx. 350g in small florets
lots of coarsely chopped coriander
lemon or lime wedges
Method
Whizz the garlic, chilli, citrus zest, roughly chopped coriander leaves and stalks, cashew nuts, ginger, turmeric, cumin and salt to a purée in a food processor.
Heat 4 tablespoons of extra virgin olive oil in a saucepan, add the pureé, stir and cook for 3 – 4 minutes.
Add the whisked coconut milk and stock, bring to the boil and simmer for 8-10 minutes.
Add the chunks of sweet potato or pumpkin or a mixture, return to the boil cover and simmer for 10 minutes.
Add the mushrooms, broccoli florets and tofu chunks, bring back to the boil, cover and simmer for 10 minutes, add the vegetables and simmer for a further 2-3 minutes until the vegetables are cooked through.
Add a little lemon or lime juice if possible.
Taste and tweak the seasoning if necessary.
Sprinkle with lots of coarsely chopped coriander and serve with lime or lemon wedges.
