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