Crispy Tofu Coconut Curry

There is nothing I like more than a nice and yummy curry on cold spring days. Even though I usually make my curry with vegetables today I decided to make something different - a crispy tofu curry! The result was delicious and I especially liked how the sweet potato and tofu mix so well together to create this great taste and texture. It definitely became my favourite vegan curry.

I cut the broccoli quite large but would recommend you cut them a bit smaller. Another important recommendation is to buy firm plane tofu - don’t buy anything that is already smoked or flavoured as this will probably clash with the curry taste. I chose to make this curry with a classic side of basmati rice but you can go crazy and serve it with anything you like.

I hope you like it!

Prep Time: 10 Minutes

Cooking Time: 40 Minutes

Ingredients for 2 portions:

• Broccoli - half a head

• Sweet Potato - 150 g

• Spinach - 150 g

• Coconut Milk - 600 mL

• Red Curry Paste - 2 Tbs

• Tofu - 260 g (we used this one - make sure it’s not flavoured)

• All Purpose Flour - around 150 g

• Salt

• Sunflower Oil (for cooking)

Preparation:

1. Heat the oven to 200°C.

2. Peel and cut your sweet potato into small cubes and place them on a baking tray - drizzle some oil. Place in the oven and cook for around 40 min.

3. While we wait for the sweet potato to cook we start preparing our curry by making our tofu. Take your natural tofu and cut it into small cubes. Place the flour and a teaspoon of salt in a bowl and mix with your hands. Now add the tofu cubes to the bowl and mix well until the tofu pieces are fully coated in flour and salt.

4. Take your broccoli and spinach and wash them. Cut the broccoli into smaller pieces.

5. Heat a pan to medium heat (without adding oil) and add your curry paste. The curry paste should cook on its own for 2/3 minutes as this really brings out all the taste. Now add the coconut milk and stir together and cook for another 2 minutes.

6. You can now add your broccoli and spinach to the coconut milk and

7. In a pan heat some oil and cook the broccoli and fresh spinach at medium / high heat for around 15 minutes. Once the 15 minutes have passed you can check if the broccoli are cooked if not keep for another 2/3 minutes.

8. Once the broccoli are cooked you can remove your curry from the heat and add the oven baked sweet potatoes and crispy tofu. You can serve the curry with basmati rice or anything else you may like (quinoa, bread, etc).