a mild and easy to throw together curry. A good recipe to introduce the kids to curry spices and flavours
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Vegan
Keyword: curry, tofu
Servings: 4
Calories: 205kcal
Author: Trish Cowper
Ingredients
1tablespoonscoconut oilheated on medium high heat,
1medium yellow onionsmall dice
500gpackage of firm tofudrained and pressed for 30 minutes and then cut into cubes
2heaping tablespoon of Thai Kitchen Red Curry Paste
1head of cauliflower cut into bite sized chunks
1 398mlcan of fire roasted diced tomatoes
1-½cupsof water or stock
for garnish (optional):
a lime cut into wedges
green onionsthinly sliced
fresh cilantro or mint roughly chopped
Instructions
in a large, deep frying pan or dutch oven - you need a pot with a lid - heat oil over medium heat. Add onions and saute about 5 minutes. While you wait cube the tofu and rough chop the cauliflower.
When onions are tender stir in the curry paste and then add the tofu. Stir to incorporate the seasonings evenly. Add the cauliflower, tomatoes and water. Stir well to combine and bring to a boil (the vegetables will not be fully submerged), reduce heat and cover with pot lid. Simmer for about 20 minutes or until cauliflower is tender. Remove lid and increase heat slightly to allow the curry to simmer and reduce slightly. The sauce will thicken. Serve over white rice or with Naan bread. Garnish with lime wedges, green onions or cilantro.
Notes
Nutritional information does not include rice.This is rather mild curry, use a medium or spicy red curry paste if you would like something spicier.