An easy peasy curry is always a winner in my opinion. Not only is this one deliciously coconutty and packed with flavour, but I always find that curries are better as you reheat them. It’s probably because all of those flavours get to infuse overnight then they’re released all over again for a second time. I also find that curries in general reheat very nicely and they don’t lose their texture or go gloopy. Anyway, without further ado, here’s the recipe…
Servings: 3
Ingredients
- 150 jasmine rice
- 1 block firm tofu
- 1 tbsp soy sauce/liquid aminos
- 1 tbsp oil
- 1 tbsp minced ginger
- 3 minced garlic cloves
- 1-2 tbsp green curry paste (more=spicier)
- 1 brown onion, diced
- 1 red chilli, chopped
- 1 cauliflower
- 1 red pepper, sliced
- 2 carrots cut into chunks
- 1 can coconut milk
- Corriander to garnish
Method
- Cook rice according to packet instructions
- Cut the tofu into chunks and cover with soy sauce or liquid aminos, place in the oven at 180c and cook for about 20 minutes until crispy, turning half way
- In the meantime, heat the oil in a pan that can be covered, and add the ginger, garlic and curry paste. Fry for a couple of minutes then add the onion and chilli
- Once the onion begins to soften, add in the cauliflower, pepper and carrots. Stir until everything is coated, then pour over the coconut milk. Bring to a boil then reduce to simmer for 20 minutes (until the veg is soft), covering the pan completely and stirring occasionally.
- Remove the tofu from the oven, stir into the curry and serve over jasmine rice