Tofu and bean curry with broccoli and curry leaves
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ginger, turmeric and fresh curry leaves are what gives this tofu and kidney bean curry an amazing depth of flavour.
Ingredients
Sunflower oil
1 tbs, or canola variety
Firm tofu
250 g, cut into 8 slices, drained on paper towel
Red onion
1 large, thinly sliced
Carrot(s)
2 medium, halved lengthways, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground turmeric
1 tsp
Mustard seeds
2 tsp, brown variety
Fresh curry leaf
12 whole, fresh
Vegetable stock, liquid, salt-reduced
1¼ cup(s), (310ml)
Light canned coconut milk
⅔ cup(s), (160ml)
Pumpkin
350 g, peeled, cut into 3cm pieces
Canned red kidney beans, rinsed, drained
1 400g can, (1x400g can)
Broccoli
300 g, cut into florets
Fresh coriander
2 tsp, leaves
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook tofu, turning, in batches for 1-2 minutes each side or until browned. Transfer to a plate. Cut slices in half lengthways.
2
Cook onion and carrot in same pan, stirring, for 5 minutes or until softened. Add garlic, ginger, turmeric, mustard seeds and curry leaves and cook, stirring, for 1 minute or until fragrant. Add stock and coconut milk and bring to the boil. Add pumpkin and tofu. Reduce heat and simmer, covered, for 8-10 minutes or until pumpkin is just tender.
3
Add beans and broccoli and cook, covered, for 5 minutes or until tender. Serve sprinkled with coriander.
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