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Photo of Yellow pea & tofu curry by WW

Yellow pea & tofu curry

2
Points® value
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
4
Difficulty
Easy
This tofu dish will match any veggie curry from your local Indian takeaway on flavour

Ingredients

Patak's Curry Paste Balti Spice Paste

30 g

Lime Juice, Fresh

2 tablespoon(s)

Plain Tofu

250 g, patted dry and cut into 8 long slices

Yellow Split Peas, dry

200 g

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, chopped

Root Ginger

30 g, grated

Cumin seeds

1 teaspoon(s), level

Mustard Seeds

1 teaspoon(s), level

Turmeric

1 teaspoon(s)

Ground coriander

2 teaspoon(s), level

Chilli, green or red

1 individual, halved lengthways

Carrots, raw

2 medium, peeled and diced

Vegetable stock cube

½ cube(s), 300ml water

Reduced fat coconut milk, tinned (7.7% Fat)

100 ml

Coriander, fresh

2 sprig(s), to garnish

Instructions

  1. In a bowl, mix the curry paste and lime juice with 1 tablespoon of warm water, then season. Add the tofu, turn to coat, then leave to marinate for 30 minutes.
  2. Put the split peas in a colander and rinse under cold water, then tip into a medium pan, cover with plenty of water and bring to the boil. Reduce the heat, partially cover the pan, and simmer for 40 minutes until tender. Skim off any foam from the surface, topping up with more water if necessary. Drain the peas then set aside.
  3. Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4. Spray a large, lidded, non-stick pan with cooking spray and cook the onion gently for 10 minutes, adding a splash of water if it sticks, until softened and golden. Stir in the ginger and spices and cook for 1 minute.
  4. Spray a roasting tin with cooking spray, add the tofu and roast for 20 minutes, turning halfway through the cooking time.
  5. Add the peas, chilli, carrots and stock to the large pan with the onions. Season and bring to the boil, then reduce the heat and simmer for 15 minutes, partially covered, until the vegetables are tender. Stir in the coconut milk and half of the coriander. Simmer, partially covered, for another 5 minutes until warmed through.
  6. Serve the curry in shallow bowls with the tofu on top and sprinkled with the remaining coriander.

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