Thai Tofu and Vegetable Curry Bowl
Ingredients
- 1 can coconut milk
- 1 1/2 packs mushrooms
- 1 block super firm tofu
- 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, mango chutney, water, coconut milk, and lemon juice.
Simmer for about 30 minutes.
Serve with wholegrain rice and top with sriracha mayo.
Tips
Change up the vegetables as desired, slicing them small and uniform for even cooking.
Try adding broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which may need longer cooking time), or sliced courgette.