Thai Red Curry
Ingredients
- 200g tofu (optional), chopped into small chunks
- 1 tin chickpeas, drained and rinsed
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tin coconut milk
- 2 handfuls of spinach
- 2 spring onions (optional), chopped
- 1 onion, chopped
- 1 red pepper chopped
- 1/2 head broccoli, florets only
- 1 carrot, peeled and sliced into sticks
Preparation
Add the onion, pepper, carrot and broccoli to a large pan and leave to cook for ten minutes, stirring regularly. Transfer these veggies to a bowl and set to one side
Add the tofu to the pan with a touch of oil and fry for a few minutes
Add the drained chickpeas and mix in, leave to cook for another few minutes
Tip in the veggies and the Thai red curry paste and mix in
Once you start to smell the curry paste, add the soy sauce, sugar and coconut milk to the pan. Fill the empty coconut tin with about a inch of water and swill the water around to get that left over coconut milk. Then pour this in
Leave to simmer for about 8-10 minutes
Just before serving, stir in the spinach and leave to wilt for a minute
Serve the dish with rice and then sprinkle with spring onion if you fancy
