Ingredients
(Serves 4)
- 1x Broccoli Head (stalks removed)
- 200grams of Sugar Snap Peas
- 1x Red Bell Pepper (diced)
- 1x Onion (finely chopped)
- 1x 1cm piece of Ginger (finely chopped)
- 1x packet of Extra Firm Tofu (340grams)
- 2tablespoons of curry paste - This can be bought, but is super easy to make and can be kept in an airtight container in the fridge for up to two weeks, or frozen into cubes in an ice cube tray which can be cooked from frozen for a quick and easy portion size! All you need is, 2 Garlic Cloves, a thumb size piece of Ginger (peeled), 1 teaspoon of Cayenne Pepper, 2 teaspoons of Garam Masala, 1 tablespoon of Smoked Paprika, 2 tablespoons of Groundnut Oil, Ground Almonds and Tomato Puree, 2 fresh Red Chilli's, 1 small bunch of Coriander, 1 tablespoon of Desiccated Coconut and finally 1 teaspoon of both Cumin and Coriander Seeds. Throw the whole lot into a blender and blend unitl you have a smooth paste.
- 1x 400gram tin of Coconut Milk
- 1x handful of Cashews
- chopped Coriander for garnishing
Method
1) Firstly grab yourself a big saucepan and put in the Onion, Ginger and Curry Paste, frying on a medium heat for around 5 minutes to allow them to release their flavours.
2) Next add the Coconut Milk, then refill the empty tin with cold water and add that to the pan aswell, turning up the heat until it comes to the boil, then reducing back down to a gentle simmer.
3) Finally add all of the remaining ingredients to the pan (except the Cashews) and simmer for about 10 minutes until the broccoli is tender and the tofu is cooked. Then sprinkle in the Cashews and Coriander just before serving.
Serve with quinoa for an extra protein boost, or over rice or even my gluten free chapatis (recipe found with sweet potato and pineapple curry) and enjoy!
Charlotte x
- 1x Red Bell Pepper (diced)
- 1x Onion (finely chopped)
- 1x 1cm piece of Ginger (finely chopped)
- 1x packet of Extra Firm Tofu (340grams)
- 2tablespoons of curry paste - This can be bought, but is super easy to make and can be kept in an airtight container in the fridge for up to two weeks, or frozen into cubes in an ice cube tray which can be cooked from frozen for a quick and easy portion size! All you need is, 2 Garlic Cloves, a thumb size piece of Ginger (peeled), 1 teaspoon of Cayenne Pepper, 2 teaspoons of Garam Masala, 1 tablespoon of Smoked Paprika, 2 tablespoons of Groundnut Oil, Ground Almonds and Tomato Puree, 2 fresh Red Chilli's, 1 small bunch of Coriander, 1 tablespoon of Desiccated Coconut and finally 1 teaspoon of both Cumin and Coriander Seeds. Throw the whole lot into a blender and blend unitl you have a smooth paste.
- 1x 400gram tin of Coconut Milk
- 1x handful of Cashews
- chopped Coriander for garnishing
Method
1) Firstly grab yourself a big saucepan and put in the Onion, Ginger and Curry Paste, frying on a medium heat for around 5 minutes to allow them to release their flavours.
2) Next add the Coconut Milk, then refill the empty tin with cold water and add that to the pan aswell, turning up the heat until it comes to the boil, then reducing back down to a gentle simmer.
3) Finally add all of the remaining ingredients to the pan (except the Cashews) and simmer for about 10 minutes until the broccoli is tender and the tofu is cooked. Then sprinkle in the Cashews and Coriander just before serving.
Serve with quinoa for an extra protein boost, or over rice or even my gluten free chapatis (recipe found with sweet potato and pineapple curry) and enjoy!
Charlotte x
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