Thai Tofu Mushroom Curry Bowl
Ingredients
- 1 can coconut milk
- 1.5 packs mushrooms
- 1 block super firm tofu, cubed
- 1 onion
- 1 pepper
- 3 tbsp thai red curry paste
- 2 tbsp lemon juice
- 1 tbsp lazy ginger
- 1/2 cup water
- 1 stock cube
- 1 tbsp soy sauce
- 1 tbsp mango chutney
Preparation
Fry the vegetables in soy sauce and thai red curry paste for about 5 minutes
Add the tofu, stock cube, chutney, water, coconut milk, and lemon juice
Simmer for about 30 minutes
Serve with a bowl of wholegrain rice
Tips
Feel free to change up the vegetables by using options like broccoli, cauliflower, mushrooms, diced butternut or sweet potato, or sliced courgette; ensure they are sliced small and uniform in size for even cooking
