A fragrant and warming vegan curry recipe which is super simple too. This dish takes inspiration from the classic korma and adds tofu, baby corn and green beans for a healthy veggie alternative. It’s a mild but comforting sauce which can be adjusted to taste and packed with lots of wholesome vegetables. Serve with piping hot basmati rice and your favourite Indian bread. It’s perfect for make-ahead meal too and can be easily frozen for simple midweek meals.
♥ 2 cloves garlic, crushed♥ 1cm fresh ginger, peeled and chopped finely
♥ 1 tsp ground cinnamon
♥ 1 tsp ground turmeric
♥ 2 tsp mild curry powder
♥ 400ml can of light coconut milk
♥ 400ml tin of chopped tomatoes
♥ 1 tsp chilli flakes
♥ 50g of baby corn
♥ 50g trimmed green beans
♥ 200g tofu, cubed
♥ 120g basmati rice to accompany
♥ Salt to season
Step one. Cook together the garlic, ginger, cinnamon, turmeric and curry powder on a medium heat with a little vegetable or sunflower oil. Cook for five minutes and don’t allow the garlic to burn.
Step two. Add in the coconut milk, chopped tomatoes and chilli flakes to taste. Simmer for 10 minutes allowing the coconut milk to reduce.
Step three. Add in the vegetables and tofu and cook for a further 10-15 minutes on a low heat. Meanwhile cook your rice according to packet instructions.
Serve immediately. Keep leftovers in the fridge for up to three days or freeze for a month.
What are your favourite tofu recipes? Or vegan curry ideas?