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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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What’s more warming than a curry? This one is a useful addition to your winter meat-free collection
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.
Calories 568 cal
Kilojoules 2380 kJ
Total fat 23 g
Saturated fat 7 g
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