Tofu is a very handy source of protein if you’re giving meat-free recipes a try these days. I usually pick up a block or two of 200g of tofu from Tesco in my weekly shop – smoked tofu is my favourite! This recipe uses some of my favourite spices – cinnamon, turmeric and ginger, plus curry powder – to create a creamy coconut curry with tofu centre stage. It also gives you 3 servings of your recommended 5-7 servings of fruit and vegetables per day!

Recipe (Serves 3)

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 red onion, peeled, ends removed and diced
• 1 garlic clove, peeled and finely chopped
• 1 tbsp of medium curry powder
• 1 tsp of ground cinnamon
• 1 tsp of ground turmeric
• 1 tsp of ground ginger
• 1 red bell pepper, de-seeded and diced into 1-inch chunks
• 1 medium courgette, stem removed and sliced into coins, then coins halved
• 1 medium carrot, head removed and sliced into coins, then coins halved
• 1 200g block of tofu, chopped into bite-size pieces
• 2 tbsp of honey
• 2 tbsp of water

Method

1. Prepare your vegetables and garlic first by washing the veg and dicing it all up. Set aside the veggies (except the onion and garlic) in a bowl for now.
2. Heat the olive oil in a pot on a medium heat, and then tip in the garlic and red onion. Cook for 3-4 minutes until the onions are translucent.
3. Combine the spices in a small bowl, and then tip them into the pot. Cook for another 3-4 minutes so the onions are coated in spices.
4. Add the carrots, courgette, and pepper chunks, and cook for another couple of minutes.
5. Add the coconut milk, water, honey and chickpeas, and stir.
6. Season with a pinch of sea salt and a twist of black pepper.
7. Bring the curry to the boil, then turn the heat down to the lowest setting, and simmer for 20 minutes, stirring occasionally.
8. Hey presto – your curry is ready! Serve with a side of brown basmati rice, or some fresh greens like spinach for a lighter meal.

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x