Vegan Thai Tofu Curry

A delicious veg-packed Vegan Thai Tofu Curry that is bursting with aromatics including fragrant lemongrass. If you prefer you could swap out the tofu for chicken or fish.

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Ingredients

red onion 1 (sliced)
ginger 10 g (grated)
garlic cloves 2 (crushed)
mixed chillies 20 g (diced)
lemongrass 1
firm tofu 400 g (chopped)
ground coriander 1 tsp
paprika ½ tsp
cayenne pepper ½ tsp
microwave wholegrain rice 240 g
bell pepper 1 (sliced)
broccoli 2 (chopped)
chickpeas 400 g (drained)
coconut milk 800 ml
tamari 1 tbsp
fresh basil 1 handful (leaves picked)
mangetout 50 g
spinach 1 handful

Method

Slice the red onion. Peel and grate the ginger. Crush the garlic. Deseed and dice the fresh chilli. Bash the lemongrass with the side of your knife then slice down the middle lengthways - this helps to release the flavour. Drain the tofu and pat it with kitchen paper, dice into small cubes.
Heat the olive oil in a pan over a medium heat. Add the red onion, garlic, ginger, fresh chilli and the spices. Cook for a few minutes.
Cook the rice according to the packet instructions.
Dessed and thinly slice the bell pepper. Chop the broccoli into florets. You can also chop the stalks and use them too. Add to the pan and fry for another couple of minutes.
Tip in the chickpeas, coconut milk and tamari sauce. Stir well until all combined and simmer for around 8 - 10 minutes.
Stir in half the basil leaves, mangetout and spinach and heat through.
Plate up the curry with therice and scatter with the rest of the basil leaves.

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Vegan Thai Tofu Curry

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Ingredients

Method

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