I have always loved a curry, and it is generally my go to take away when hubby is not at home. Reason being is that he is allergic to nuts and some curries either use nuts or have a secret ingredient that give him a similar reaction to a nut reaction. Its so hard to determine that we just do not bother eating curry. I however recently came across this recipe and it looked very interesting, so I went on the hunt for a good red Thai curry paste and found one that showed all ingredients which weren’t mixed with any E this or E that…. and we decided to try it. What a huge success, it worked and no reaction. We haven’t eaten something so quickly for a long time… it was so yummie and we were both excited to eat a curry…
This was also my first experience cooking with tofu, and honestly it was amazing. It was so easy to make and tofu just absorbed the amazing taste of the sauce. I appreciate tofu is not for everyone so it can be left out of this recipe, but I would definitely recommend that you try it, even once. Many may have heard of tofu and not sure exactly what it is, Tofu is a soy product commonly used in Asian dishes, in which it is well seasoned or marinated to really give it a flavour. Tofu can be purchased in a soft, firm or extra firm texture, and for this recipe I have used a extra firm texture. Tofu is a great source of protein and iron for anyone on a vegan diet.
I have loved this so much I have made the sauce a second time and frozen it for a later date, so I can quickly defrost it and just add in the vegetables.
Hope you like this recipe.
- 240 g tender stem broccoli
- 6-7 baby potatoes, quartered
- 120 g green beans
- 1 cup Frozen Peas
- 1 block (280g) Tofu, cut into 1 inch cubes
- 1 large handful Spinach
- 1 Red Chilli
- Fresh Coriander
- Sesame Seeds
* Please make sure you are using a vegan curry paste as some versions use fish oils. I found a Tesco version which ticked all the right boxes for my hubby.
- Wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
- To make the sauce, add oil to a large base pan. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
- Add the coconut milk and stir everything together. Add the soy sauce and bring to a simmer.
- In a separate frying pan, heat a little oil and fry the chopped tofu until it’s golden on all sides.
- Mixing into the sauce, the cooked potatoes, and all other vegetables (except the spinach) for 5 minutes.
- At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
- Serve the curry with rice, and top with the tofu, some sliced red chilli, sprinkle of fresh coriander and a sprinkling of sesame seeds.
This recipe has been adapted from Lauren Caris Cooks website.