Red vegetable curry

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This recipe is for one, so just multiply the quantities by the number of people. Enjoy topped with fruit and maple syrup or however you like.

Ingredients

  • 450 g firm tofu
  • 1 Tbsp red curry paste
  • 750 ml vegetable stock
  • 1 onion sliced
  • 3 carrots sliced
  • 2 cups snow peas
  • 2 tsps tamari
  • 1 Tbsp molasses
  • 250 ml soya/oat/almond milk
  • 500 g cooked brown rice
  • 3 spring onions
  • 1/2 bunch fresh coriander rinsed and chopped
  • Juice of 1 lime

Instructions

Preheat a large frying pan/wok on a high heat.

Stir fry the curry paste in 4 tablespoons of stock, stirring continuously until combined.

Add the sliced onion and stir to coat, then add the carrots and snow peas and cook for 1 minute.

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fork with spaghetti

Add the remaining vegetable stock and tofu.

Combine the tamari and molasses in a small bowl, then add to the pan, once combined add the milk substitute and lime juice.

Serve the curry warm over brown rice, garnish with sliced spring onions and fresh coriander.

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