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Veg & tofu curry

Serves 4

Prep Time 15 min

Cooking Time 25 min

Ingredients

  • 200g brown rice
  • 1tsp sesame oil
  • 200g broccoli, cut into florets
  • 200g cauliflower, cut into florets
  • 3 carrots, cut into 2cm chunks
  • 2tbsp mild curry paste
  • ½tsp turmeric
  • 375ml dairy-free coconut milk alternative (we used Koko)
  • 400g firm tofu
  • 2tsp brown sugar
  • Fresh coriander leaves, to garnish

Method

  1. Cook the rice according to the pack instructions, then drain, keep warm and set aside.
  2. Meanwhile, heat the sesame oil in a large, non-stick frying pan set over a high heat. Add the broccoli, cauliflower and carrots and stir-fry for 5 min or until the vegetables start to brown. Add the curry paste and turmeric and stir to coat the veg. Cook for 1 min.
  3. Add the coconut milk alternative to the pan. Reduce the heat and simmer for 5 min or until the liquid is reduced. Add the tofu and sugar and simmer for 2 min or until the tofu is warmed through.
  4. Serve the curry with the rice, garnished with the coriander.

Nutrition per serving

Read more on how we calculate nutrition.
370 16.9g 10.2g 3.2g 7.7g 13.1g 0.5g 296mg 55.5g 4.4mg

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