Rich tomato tofu curry
Nutrition Info.(per serve)
- 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)
Total fat 23g
Saturated fat 7g
Dietary fibre 12g
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.
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