[ RECIPE ] Ginger & Tomato Tofu Curry

I can honestly say that these days I rarely cook with meat or fish. I’m not 100% vegan or vegetarian yet but I am producing more vegan dishes ever since doing Veganuary and I love it! Here’s a delicious curry recipe that’s not too heavy and is 100% vegan! ? Enjoy ?

Ginger & Tomato Tofu Curry

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Serves: 2 Servings

Ingredients

• 1 tablespoon Rapeseed Oil
• 200g Firm Tofu (cut into small chunks)
• Salt & Freshly Ground Pepper
• 1 Red or Yellow Pepper (sliced)
• 1 Brown Onion (finely sliced)
• 3cm Fresh-root Ginger (finely diced)
• 4 Garlic Cloves (crushed)
• 2 tablespoons Garam Masala
• 1 Cinnamon Stick
• 3 Cardamom Pods
• ½ teaspoon Ground Turmeric
• ¼ teaspoon Chilli Powder
• 400g Can of Chopped Tomatoes
• 100g Passata
• 200ml Vegetable Stock
• 1 tablespoon Tomato Purée
• 1 tablespoon Caster Sugar
• 250g Spinach
• 1 Lime
• Serve with Rice

Instructions

1. Place a large casserole dish on a medium-high heat with the rapeseed oil. Once hot enough add the tofu and season well. Cook for 6-8 minutes until the tofu is browned then set-aside.
2. Add a little more oil to the pan then add the peppers and onions and soften for 8-10 minutes before adding the ginger and garlic for a further 2-3 minutes.
3. Return the tofu to the pan and add the spices, cardamom pods and cinnamon stick. Mix well until everything is evenly coated.
4. Add the chopped tomatoes, passata and tomato purée along with the sugar and stock. Bring to the boil by increasing the heat and placing the lid on. Once bubbling, reduce the heat and cook for 30 minutes.
5. After 15 minutes check the ingredients are not drying out, if they are add some additional boiling water and additional seasoning then return the lid. Cook the rice at this point if using.
6. Once the time is up remove the cinnamon stick, add the spinach and the zest of half the lime and simmer for a further few minutes before serving alongside the rice.

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