Tofu Curry
Vegetarian
Vegan
Serves 4-6 people
5 min prep
30 min cook
A tasty vegan curry for the whole family to enjoy, our Tofu Curry can be adapted to include seasonal vegetables, extra or alternative protein, and is delicious served with brown rice and coriander.
By Brodie Chan
Ingredients
- 3 tsp curry powder
- 1/4 tsp chilli flakes
- sea salt
- 500 g Firm tofu
- 3 Tbsp Grapeseed oil
- 1 Onion
- 2 cloves Garlic
- ginger
- 1 tsp black mustard seeds
- 1 Tbsp Barker’s Capsicum & Apricot Chutney
- 1 cup Green beans
- 200 g Tinned tomatoes
- 300 ml coconut cream
- to serve brown rice
- to garnish Coriander
Method
- Combine curry powder and chilli flakes with a pinch of sea salt.
- Add 1/2 of the spice mixture to the tofu and toss well to coat.
- Heat half the oil in a large frypan over medium-high heat. Add tofu and fry 5-6 mins until golden.
- Add remaining oil, onions, garlic, grated ginger (3cm piece) and mustard seeds, fry 3-4 mins until onion is soft and the mixture is fragrant.
- Add remaining spice mix, chutney, beans, tomato and coconut cream, stir over a medium heat until sauce is thickened and beans are cooked.
- Serve over rice and garnished with coriander.
Tips
- You may wish to add alternative protein (chicken, prawns etc) if you wish.
This Recipe Uses
Capsicum & Apricot Chutney 245g
$6.89
245g
