Tofu Coconut Curry

RECIPE BY MODERN FOOD STORIES

Protein-packed meat-free curry - thanks to the tofu and quinoa. This hearty dish is best served hot on a bed of rice or with a warm freshly made pita bread.

INGREDIENTS
  • CURRY
    • 1 tbsp toasted sesame oil
    • 1 block firm tofu, cut into 1 inch cubes
    • 1 tbsp olive oil
    • 1 small yellow onion, finely diced
    • 2 medium carrots, cut into diagonal rounds
    • 3 cloves garlic, finely sliced
    • 1 tbsp curry powder
    • 1/2 tsp ground turmeric
    • 1/4 tsp paprika
    • 3 cup stock
    • 1/2 cup quinoa (I used red)
    • 1 tin chickpeas, drained + rinsed (400g)
    • 1 can coconut milk (400g)
    • 50 g kale, chopped (optional)
    • Salt + pepper to taste
  • TO SERVE
    • 1 tbsp olive oil
    • 1/2 - 1 lemon
    • 1/4 cup fresh coriander, chopped
    • pinch of chilli flakes
METHOD
  1. Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven (200C / 180 fan for about 50 minutes until golden if you prefer.) Set aside.
  2. Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.
  3. Add the spices, stock and quinoa. cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens. Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (option to add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.
  4. Fry remaining garlic clove slices in 1 tbsp of olive oil (about 1 minute until crisp.
  5. Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.

 

Jo Harding | @modernfoodstories | www.modernfoodstories.com

 Food photographer + Recipe Developer

Simple, healthy, whole food recipes that nourish and replenish. Pro plant-based. Gluten free, dairy free and refined sugar free. Many vegan, keto and Whole30 options.

When i’m not picking cauliflower rice shavings out of the sink, i’m planning shoots for my clients. For photography and recipe development enquiries, contact me via modernfoodstories.com!

 


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