Rich tomato tofu curry

What’s more warming than a curry? This one is a useful addition to your winter meat-free collection

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon chilli powder
1 teaspoon paprika
½ cup brown or black rice
spray oil
2 spring onions, sliced into large pieces
1 clove garlic, sliced
5cm piece fresh ginger, peeled, sliced
1 cinnamon stick
400g can no-added-salt crushed tomatoes
300g tofu, cut into bite-sized chunks
½ cup lite coconut milk (we used Trident)
½ teaspoon black pepper
2 cups Brussels sprouts, sliced
¼ cup yoghurt, to serve
fresh coriandercilantroX, to garnish
1 small cucumber, cut into chunks, to serve (optional)

Instructions

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1 Mix spices together. Set aside 1 teaspoon of the spice mixture for the Brussels sprouts.

2 Prepare rice according to the packet instructions.

3 While rice is cooking, make curry. Spray a large saucepan with oil and set over a medium heat. Add spring onion, garlic and two-thirds of the ginger. Stir and cook for 1 minute. Add spice mix and cook, stirring, for 1 minute.

4 Add cinnamon stick and tomatoes to pan with 1 cup water. Bring to a simmer. Add tofu and simmer gently for 5 minutes, gently stirring from time to time. Add coconut milk and stir to combine. Mix well, season with black pepper and remove from the heat.

5 In a separate pan, heat another spray of oil over medium-high. Add remaining ginger and Brussels sprouts. Stir-fry for 3-4 minutes, then add reserved spices. Stir-fry a further 2 minutes, until sprouts are tender and browning at the edges.

6 Serve curry with rice, Brussels sprouts and yoghurt, garnished with coriander and with cucumber on the side, if desired.

Variations

Make it gluten free: Check ground spices and tofu are gluten free.

Make it vegan: Replace the yoghurt with plain coconut or soy yoghurt.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 568 cal

Kilojoules 2380 kJ

Protein 30 g

Total fat 23 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 16 g

Dietary fibre 12 g

Sodium 110 mg

Calcium 510 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.