Rich tomato tofu curry
- 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)
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.
Make it gluten free: Check ground spices and tofu are gluten free.
Make it vegan: Replace the yoghurt with plain coconut or soy yoghurt.
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)
Total fat 23g
–Saturated fat 7g
Dietary fibre 12g
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