Tofu and bean curry with broccoli and curry leaves
1 tbs, or canola variety
250 g, cut into 8 slices, drained on paper towel
1 large, thinly sliced
2 medium, halved lengthways, thinly sliced
2 clove(s), crushed
2 tsp, finely grated
2 tsp, brown variety
12 whole, fresh
Vegetable stock, liquid, salt-reduced
1¼ cup(s), (310ml)
Light coconut milk
⅔ cup(s), (160ml)
350 g, peeled, cut into 3cm pieces
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
300 g, cut into florets
2 tsp, leaves
- 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.
- 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.
- Add beans and broccoli and cook, covered, for 5 minutes or until tender. Serve sprinkled with coriander.