Tofu Coconut Curry
July, 2019
This is such an easy meal to make and hots the spot on a cold Winter's day. If you don't like tofu (or don't have any), chicken or prawns would be a great substitute.
Tofu Coconut Curry
Serves 3
Ingredients
-
300g tofu, cut into cubes
-
2 tbs extra virgin olive oil
-
1 onion, sliced
-
1 capsicum, sliced length-ways
-
1 small eggplant, cubed
-
1 large carrot, sliced
-
1 cup peas
-
1 cup baby spinach
-
1 can (400ml) coconut milk
-
1/2 cup chopped corriander
-
2 tsp tumeric
-
2 tsp cumin
-
3cm knob ginger, finely grated
-
Rice to serve
Method
-
Heat oil on medium-high heat in a large fry pan
-
Cook tofu, turning so all sides are browned
-
Add onion and cook for a further 2 minutes until soft
-
Add all remaining ingredients
-
Turn heat to low, cover with lid and simmer for 20 minutes stirring occasionally (note add 1/4 cup water to thicken sauce if needed)
-
Serve with rice