Easy vegetable and tofu curry
A quick and easy vegan meal perfect for midweek curry cravings. Broccoli, red pepper and smoked tofu are simmered in a creamy coconut sauce creating a mild and flavourful curry sure to satisfy everyone around the dinner table.
Servings: 2
Ingredients
- 150 g smoked tofu
- 1 tbsp rapeseed oil
- Thumb of ginger
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp mustard seeds
- 1/4 tsp salt
- 140 g broccoli
- 1 red bell pepper
- 1.5 tbsp cornflour
- 1 tin coconut milk full fat
- Salt and black pepper to season
- 1/4 lemon
Instructions
- Pre heat the oven to 220°C/ fan 200°C / gas 7.
- Drain the tofu, cut into cubes and gently pat dry. Evenly scatter the tofu onto a baking tray lined with baking parchment and place on the top shelf in the oven. Bake for 10 minutes, the tofu should be crisp and golden.
- Meanwhile slice the broccoli into florets and cut the red pepper into small wedges.
- Pour the oil into a saucepan and warm over a low heat. Add the ginger and spices, mustard seeds and cook until sizzling and fragrant, approximately one minute.
- Next, add the vegetables, coconut milk, cornflour and salt. Bring to a light boil then reduce the heat to low and simmer for 10 minutes. Taste and season with salt and pepper.
- Turn off the heat and stir through the lemon juice. Add in the crispy tofu and serve with your favourite rice.