Light and flavoursome, the perfect curry for a meat-free midweek meal
Enjoy a vegetarian curry with crispy tofu any day of the week.
- SERVES: 4
- PREP TIME: 5 mins
- COOK TIME: 30 mins
- DIFFICULTY: easy
It doesn’t always have to be a meat-based curry.
In fact, some of the most delicious curries are vegetarian.
But if you’re like me, and trying to reduce your meat intake.
Then having a tasty curry like this, is a great midweek dish that isn’t over-complicated.
And the tomatoes create a lush juicy base which when the coconut milk is added, transforms it into an incredible curry sauce.
I’ve also added in crispy tofu puffs just because they are light and add a bit of ‘meat’ to the dish.
But you can leave them out, it’s just as good with just veggies.
Having said that, if you do fancy a Friday-Fakeaway that’s a little more indulgent.
Vegetable curry with crispy tofu
- 1kg tomatoes roughly chopped
- 4 broccoli stems (or whatever greens you prefer)
- 1 red onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 tsp, brown mustard seeds or substitute caraway seeds, turmeric or a few tsps of Dijon mustard
- 1 tsp, cumin seeds
- ½ teaspoon of turmeric
- 1 tsp, cinnamon
- 1x 400g can of coconut milk
- 1 tsp , brown rice miso paste
- 200g tofu puffs (optional)
- Large handful of spinach
- Juice of 2 limes
- Olive oil
- Preheat the oven to 200C, fan setting.
- Place half of the tomatoes into a baking tray and drizzle with olive oil and a pinch of salt, then cook for 25 mins, or until they become soft.
- (*Optional step: While the tomatoes cook, in a large, deep pan over medium heat, add a drizzle of olive oil, add the tofu puffs and cook until you get them a little crispy, then set aside).
- In the same pan, add a little more olive oil (if needed), then the diced red onion, garlic and a pinch of salt.
- Mix well and leave to cook for 5-10 mins until the onion begins to feel soft.
- Next, add the spices and cook for 2 mins before adding the rest of the chopped tomatoes and the broccoli stems (or any other green veggie you prefer).
- Mix well and leave the tomatoes to cook for 10-15 mins, until they completely break down and become soft and almost paste-like.
- Pour in the coconut milk, add the miso paste and squeeze in the lime juice. Mix everything together and leave to simmer for 5-10 mins.
- Finally, mix through the roasted tomatoes and spinach, allow the spinach to wilt, then add the crispy tofu before serving.
Recipe inspired by: BitterLemonFood