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)
- 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
- 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.
- 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.
- 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.
- Add the carrots, courgette, and pepper chunks, and cook for another couple of minutes.
- Add the coconut milk, water, honey and chickpeas, and stir.
- Season with a pinch of sea salt and a twist of black pepper.
- Bring the curry to the boil, then turn the heat down to the lowest setting, and simmer for 20 minutes, stirring occasionally.
- 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