Vegan coconut curry
- Portion size: Serves 4
- Hands-on time 25 min, cooking time 25 min
- Difficulty: easy
This vegan coconut curry uses firm tofu for its ‘meatier’ texture and is jam-packed with fresh, zingy flavours from the curry leaves, coconut, tamarind and cumin.
Want to batch cook? Cool the dish completely, then transfer to 1 or 2 freezerproof containers and freeze for up to 1 month. Defrost in the fridge overnight, if need be, then reheat until piping hot throughout or take a look at the tip (below) to find out how to put a Thai twist on this dish. If freezing a batch, omit the peas and add to the defrosted portion to cook through as it reheats.
Check out our warming aubergine and tofu curry made with Greek yogurt, mango chutney and roasted peanuts next.
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Ingredients
- 2 tbsp light olive oil or coconut oil
- 2 x 280g packs firm tofu, cut into chunks and dried on kitchen paper
- 4 large spring onions, white and green parts sliced separately
- 4 garlic cloves, crushed
- 1-2 red chillies, sliced, to taste
- 1 tbsp cumin seeds, bashed
- 10 fresh or 15 dried curry leaves
- 400ml half-fat coconut milk
- 175g frozen peas
- 200g tenderstem broccoli
- 1 tbsp tamarind paste, plus extra to drizzle
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Method
- Heat the oil in a wide, heavy-based pan over a medium heat, add the tofu and brown for around 2-3 minutes on each side until golden. Remove from the pan and set aside.
- Add the chopped white parts of the spring onions, the garlic, half the chilli/es and all the cumin seeds to the pan, mix well and fry for 1 minute, then add the curry leaves and fry for another minute.
- Add the coconut milk and 200ml cold water (or veg stock if you have it), then simmer gently over a low-medium heat for 10 minutes, being careful not to let the curry boil or it will split. Add back the tofu, peas and broccoli, then cook for 5 minutes or so until just cooked. Stir in 1 tbsp tamarind paste, then cook for another 1-2 minutes.
- Serve sprinkled with the green parts of the spring onion and an extra drizzle of tamarind paste.
Nutrition
- 386kcal Calories
- 24.3g (9.1g saturated) Fat
- 25.3g Protein
- 12.6g (5.6g sugars) Carbs
- 7g Fibre
- 0.3g Salt
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