TOFU, BROCCOLI & GREEN BEAN CURRY

• servings: 4
• total time: 45 minutes

Ingredients

3 banana shallots, quartered

6 garlic cloves

1 fresh red chilli, roughly chopped tosp medium curry powder

1 tsp ground turmeric

1 tsp ground coriander tosp coconut oil

A thumb-sized piece of fresh root ginger, peeled and minced

200 cherry tomatoes, halved

400ml full-fat coconut milk

1 tsp tamarind paste

1 tsp coconut sugar

1 tsp salt

Freshly ground black pepper

½ a head of broccoli, cut into small florets

100g green beans, trimmed

FOR THE TOFU

1 x 280g block of firm tofu

1 tbsp tamari soy sauce

1 tbsp maple syrup

¼ tsp ground turmeric

1 tbsp toasted sesame oil

Cooked white basmati rice

2 tsp nigella seeds

Plain vegan yoghurt

Directions

1 Start by preparing the tofu. Wrap the block in a clean tea towel and squeeze out the excess liquid (you can use a tofu press it you have one. Cut into 2-3cm cubes, add to a bowl and combine with the tamari, maple syrup and turmeric. Set aside.

2 Add the shallots, garlic and chilli to a food processor and blitz until you have a paste-like consistency. Scrape down the sides, pulse again and add a splash of water, if required.

3 In a small mixing bowl, combine the curry powder, turmeric, ground coriander and 4 tbsp water, then stir together to form a slurry.

4 Warm the coconut oil in a large saucepan over a medium heat, add the chilli paste from the food processor and the minced ginger and cook for a few minutes, until it becomes fragrant. Add the spice slurry to the pan, give it a stir, then add the tomatoes and cook for 2-3 minutes, until they start to soften.

5 Next, add the coconut milk, along with a tin of water, the tamarind paste, sugar and salt, then season with black pepper. Turn the heat up and give it a stir, then reduce the heat to a low simmer. Add the broccoli and green beans and cook for 3-4 minutes, until they're tender but still have some bite.

6 Meanwhile, heat the toasted sesame oil in a frying pan over a medium-high heat, add the tofu cubes and cook for several minutes, occasionally turning them until they turn a deep golden colour on all sides and the edges become crispy. Stir the tofu into the curry, then remove it from the heat.

7 Serve the curry into bowls with some fluffy white basmati rice, nigella seeds and a dollop of yoghurt.

Notes

NUTRITIONAL INFO Calories (per serving) 410 | Total fat 28g

Carbs 24g | Protein 16g | Fibre 6g

Nutrition

• Calories: 410
• Total Fat: 28
• Saturated Fat: 17
• Sodium: 1.1
• Total Carbohydrate: 24
• Dietary Fiber: 6
• Total Sugars: 10
• Protein: 16