Tofu - peanut curry
This mild curry goes particularly well with cauliflower or broccoli; it is quick to prepare when hunger requires fast action and is easy to eat.
Ingredients
- 200 ml coconut milk, unsweetened
- 200 g tofu, cubed
- 1 lime or lemon, finely grated zest
- 1 tsp mild curry paste (or mild curry powder)
- 1 bunch of spring onions, prepared and chopped
- 1 apple, peeled, cored and chopped
- knob of butter (or ghee)
- 2 tbsp smooth peanut butter
- 2 tbsp soy sauce
- handful of fresh coriander leaves, chopped
Method
- In a small pan, melt some butter, add curry paste (or powder), add tofu cubes and cook over modest heat for a few minutes, remove from heat. In another saucepan, heat butter (or ghee), add spring onion and apple and sweat briefly. Add peanut butter, mix well. Add coconut milk, some water (about 200 ml) and soy sauce. Bring to the boil and simmer for a few minutes. Remove from heat, blend to a smooth consistency, adjust thickness as preferred. Return to pan and add tofu. Sprinkle with fresh coriander to serve (if the ‘bits’ are problematic but the added fresh taste of coriander leaves is welcome, just add the coriander leaves to the mixture before blending, and possibly pass the curry sauce through a fine-meshed sieve before adding the tofu pieces).