Thai inspired aromatic tofu and vegetable curry
It’s that time of year when colds are starting to do the rounds and hugging the radiator for warmth is becoming an acceptable norm. It’s also the time when we lean more towards staying indoors and getting nice delivery men to bring food to us in our lovely toasty caves. You will NOT regret switching a take away curry to this homemade one instead – packed full of flavour, chock-a-block with lovely warming herbs and spices and with nourishing goodness in every bite – plus you get to keep the leftovers for a speedy, hassle free meal on another day! Makes enough for 4 generous portions.
2 garlic cloves, crushed
1 lemon grass stalk, roughly chopped
1 green chilli, roughly chopped
1 thumb sized piece of root ginger, roughly chopped
Small handful coriander
1 pack smoked tofu (I used Tofoo organic smoked tofu)
1 red onion
1 white onion
1 red pepper
1 pack green beans
2 large handfuls spinach
500ml plant milk (I used rice milk, you could use coconut or soya if that’s what you have available)
½ lemon juice
Black pepper to season
Oil for cooking
- In a food processor (or you can chop really finely by hand if you don’t have access to one), blitz up the garlic, lemon grass, ginger, chilli and coriander. Add a little bit of oil if you’re struggling to keep it moving round the processor bowl.
- Slice leeks into rounds, chop onions into slices, cut peppers into rounds, chop tomatoes into chunks, top and tail beans and slice spinach into ribbons.
- Drain and squeeze excess water out of tofu. Cut into slices.
- In a large shallow pan or wok heat oil at medium before adding your aromatic paste.
- When the aromas are released from the paste, add the tofu into the pan and keep it moving to stop sticking and make sure it gets nicely covered in the paste.
- After a few minutes, add in the onions and leeks to soften. If there isn’t enough oil left in the pan, add in a bit of your milk to prevent things form catching on the bottom.
- Add tomatoes, peppers and the rest of your milk followed by the tamari and lemon juice.
- Simmer for 10 minutes then add green beans and spinach and cook for a further 5 minutes on a slightly lower heat.
- Serve up into bowls, garnishing with lemon wedges, coriander leaves and slices of chilli for an extra kick if you have them around then sprinkle over some cracked black pepper. Enjoy!
I served this with some wonderful starchy, sushi rice for a bit more authenticity and because I had a hankering for carbs. If you prefer you could serve this curry as it is, in a big bowl with noodles or on a bed of quinoa. You can also easily mix and match with veggies you have available: don’t have tofu? Swap in tempeh or mushrooms. No spinach? Use pack choi, greens or chard instead. Don’t have leeks and both types of onion? Totally fine, just use whatever you’ve got, or spring onions if you have those.
I’d love to hear how you get on with this one – drop me a note in the comments below x