Tofu & bean curry with broccoli
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Made from soy beans, tofu is great at soaking up flavours
Ingredients
Olive Oil
1 tablespoon(s)
Plain Tofu
250 g, drained, cut into 8 slices
Red onion
1 small, thinly sliced
Carrots, raw
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Root Ginger
2 teaspoon(s), finely grated
Turmeric
1 teaspoon(s)
Mustard Seeds
2 teaspoon(s), level
Curry Leaves, fresh
12 g, fresh or dried
Vegetable stock cube
1 cube(s), to make 310ml stock
Reduced fat coconut milk, tinned (7.7% Fat)
160 ml
Butternut Squash
350 g, cut into small cubes
Kidney Beans, cooked
1 can(s), large, drained, drained, rinsed
Broccoli, raw
300 g, cut into florets
Coriander, fresh
1 teaspoon(s), leaves, to serve
Instructions
1
Heat the oil in a large pan over a medium-high heat. Cook the tofu, in batches, for 1-2 minutes on each side until browned. Transfer to a board and halve lengthways so you have 16 pieces.
2
Cook the onion and carrots in the same pan, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric, mustard seeds and curry leaves, and continue to cook, stirring, for 1 minute or until fragrant. Pour in the stock and coconut milk and bring to a boil. Add the squash and return the tofu to the pan. Reduce the heat and simmer, covered, for 8-10 minutes or until the squash is tender.
3
Add the beans and broccoli and cook, covered, for 5 minutes or until tender. Serve garnished with the coriander.
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