Food
HEALTHY RECIPE
Vegan Tofu & Pea Curry BY SPICEBOX ORGANICS
Low-fat and super easy to make, this vegan curry dish is perfect for a weeknight dinner. It’s a plant-based spin on mattar paneer, a popular Indian recipe traditionally made with cottage cheese – just swap the cheese for tofu, and dig in!
INGREDIENTS •
300g tofu
•
120 ml coconut milk (regular or reduced-fat)
•
130g frozen garden peas
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1 tsp coarse sea salt plus pepper to taste
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400g canned tomatoes
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1 tsp garam masala
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1 large onion, finely chopped
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½ tsp cumin powder
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3 garlic cloves, finely chopped
•
½ tsp turmeric
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1.5 tbsp peeled ginger
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4 tbsp cilantro finely chopped
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1 bay leaf
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5 tbsp olive oil
INSTRUCTIONS: 1. Start by preparing the tofu. Drain it well, wrap it in a paper towel and squeeze gently to remove any excess water. Cube the tofu and set aside. 2. In a pot, heat 3 tbsps of oil, add the bay leaf, garlic, ginger and onion and fry on medium heat for a minute, stirring often. 3. Add garam masala, cumin and turmeric and continue frying for another minute or so, stirring often. 4. Add tomatoes, salt and pepper, cover and simmer for about 10 minutes, stirring occasionally. In the meantime, heat 2 tablespoons of oil in a separate large pan and fry tofu over medium heat until golden brown (about 2 minutes on each side). 5. Remove sauce from heat, discard the bay leaf and puree the sauce. 6. Add coconut milk, cilantro, tofu and frozen peas. Reheat the dish and adjust the seasoning if needed, and serve! 30
DIFFICULTY LEVEL: Easy
TIME
20 minutes
TIP: Enjoy with bread, naan, or rice.
