Vegetable and Tofu Curry
You’ll love this curry, relished by everyone including vegetarians and vegans. Even ardent curry haters can’t get enough of this deliciously spiced dish.
SERVES
6
PEOPLE
PREP TIME
4
MINUTES
COOKING TIME
40
MINUTES
Ingredients
2 large garlic cloves, crushed
1 – 2 chillies, deseeded and roughly chopped
zest of 1 organic lemon or 2 limes
110g (4oz) coriander leaves and stalks (coarsely chopped) plus extra to serve
60g (2 1/2oz) cashew nuts, toasted and roughly chopped
1 1/2 tbsp grated fresh ginger
2 tsp ground turmeric
2 tsp ground cumin
4 tbsp extra virgin olive oil
1 x 400ml (14fl oz) tin of coconut milk
400ml (14fl oz) homemade vegetable stock
500g (18oz) pumpkin or sweet potato, peeled and cut into 2cm (3/4 inch) dice
1 small cauliflower, weighing approx. 350g (12oz), broken into small florets
225g (8oz) firm tofu, cut into approx. 2cm (3/4 inch) dice
225g (8oz) chard, thinly sliced (use French beans in Summer)
sea salt and freshly ground black pepper
organic lemon or lime wedges, to serve
Method
Combine the garlic, chilli, citrus zest, roughly chopped coriander leaves and stalks, cashew nuts, ginger, turmeric, cumin and 1 teaspoon of salt in a food processor and whizz to a chunky or smooth purée, depending on your preference.
Heat the olive oil in a large saucepan over a medium heat, stir in the garlic and ginger purée and cook for 3–4 minutes, stirring. Whisk in the coconut milk and stock, bring to the boil and simmer for 8–10 minutes.
Add the chunks of sweet potato or pumpkin and return to the boil. Cover the pan with a lid and simmer for 10 minutes. Add the cauliflower florets and tofu chunks and bring back to the boil, then cover and simmer for a further 10 minutes. Add the chard and simmer for a further 3–4 minutes, uncovered, until all of the vegetables are cooked through.
Season with salt and pepper, and squeeze over a little lemon or lime juice, to taste. Sprinkle with lots of coriander and serve with lemon or lime wedges.
