Tofu & bean curry with broccoli
250 g, drained, cut into 8 slices
1 small, thinly sliced
1 medium, thinly sliced
1 clove(s), crushed
2 teaspoons, finely grated
2 teaspoons, level
Curry Leaves, fresh
12 g, fresh or dried
Vegetable stock cube(s)
1 cube(s), to make 310ml stock
Reduced Fat Coconut Milk, Canned
350 g, cut into small cubes
Kidney Beans, cooked
1 can(s), large, drained, drained, rinsed
300 g, cut into florets
1 teaspoons, leaves, to serve
- 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.
- 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.
- Add the beans and broccoli and cook, covered, for 5 minutes or until tender. Serve garnished with the coriander.