Easy Thai Tofu Curry
Ingredients
- 500ml vegetable stock
- 400ml coconut milk
- 1 tofu, pressed and diced
- 1 red bell pepper, sliced
- 150g spinach
- 1.5 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tbsp coconut oil
Curry paste
- 2 shallots
- 3 garlic cloves
- 2 tsp fresh ginger, minced
- 2-4 red thai chillies (deseeded for less heat)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lime, zest and juice
- 2 tbsp tomato paste
- 1/2 tsp sea salt
Serving
- Rice
- 2 tbsp coriander, chopped
- 2 lime wedges
Preparation
Make the curry paste by putting all ingredients into a food processor, then whiz until you have a smooth paste.
Heat oil in a pan or pot over medium heat.
Add the paste and fry for 2-3 minutes.
Stir in the tofu and bell pepper and fry for another 1-2 minutes.
Add the coconut milk and stock and stir to combine. Bring to the boil, then allow it to simmer for 8-10 minutes.
Stir in spinach and cook for 2 more minutes.
Remove from heat and season with soy sauce, lime juice and maple syrup.
Serve with rice and garnish with chopped coriander and lime wedges.
