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Thai tofu curry

Enjoy an explosion of flavours with this delicious Thai tofu curry.

Course Main Course
Cuisine Thai
Keyword curry, thai, tofu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 664 kcal
Author James Wythe

Ingredients

  • 1 red onion peeled, sliced
  • 2 garlic cloves peeled, crushed
  • a thumb-sized piece of ginger finely chopped
  • 1 lemongrass stalk
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • 400g (14oz) firm tofu pressed, chopped into chunks
  • 1 red chilli deseeded, chopped
  • 1 red pepper roughly chopped
  • 1 broccoli head
  • 400g (14oz) tinned chickpeas drained and rinsed
  • 2 x 400ml (14fl oz) tins coconut milk
  • 1 tbsp tamari
  • a handful fresh basil
  • a handful of mangetout
  • a handful of spinach

Instructions

  1. Heat a little olive oil or coconut oil in a pan and add the onion, garlic, ginger, spices, red chilli and lemongrass (chop the ends off, bash with the side of a knife and slice down the middle from top to bottom flavour) and fry together for a couple of minutes.

  2. Add the tofu, broccoli, pepper and fry for a further minute, then add the chickpeas, coconut milk and tamari and stir. Cook on a medium heat for around 8-10 minutes.

  3. Finally add the basil, mangetout and spinach, wilt down, then serve (removing the lemongrass stalk).

Recipe Notes

TIP: Serve with brown rice, quinoa or just serve in a bowl on its own.

Nutrition Facts
Thai tofu curry
Amount Per Serving
Calories 664 Calories from Fat 329
% Daily Value*
Fat 36.5g56%
Saturated Fat 26.7g167%
Sugar 16.2g18%
Protein 25.9g52%
* Percent Daily Values are based on a 2000 calorie diet.