A lovely, rich curry. One for the vegan MOB. The fresh coriander at the end really lifts the dish.
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Serves
4
Tofu
Pea
Garlic
Cauliflower Couscous
Coriander
Onion
Sweet Potato
Vegetable Stock Cube
Coconut Milk
Curry Paste
Salt
Black Pepper
Olive Oil
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Serves
4
Tofu
Pea
Garlic
Cauliflower Couscous
Coriander
Onion
Sweet Potato
Vegetable Stock Cube
Coconut Milk
Curry Paste
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat a non-stick pan. Add the sliced brown onions and sliced garlic cloves. Fry until soft. Add the tofu cubes and curry paste, stir fry for 1 minute and then add the sweet potato.
Step 2.
Stir well. Dissolve stock cube into 300ml of water and pour the coconut milk and stock over. Bring to the boil, reduce the heat, cover and simmer for 20 minutes
Step 3.
After 20 minutes, remove the lid and let the curry bubble away and reduce until it has thickened. Cover and set aside.
Step 4.
Couscous time. Pour some olive oil into a frying pan and add your cauliflower couscous. Add a large handful of frozen peas. Cook until the peas are hot and then add a large handful of chopped coriander. Season with salt and pepper. Remove from the heat.
Step 5.
Time to serve up. Divide the cauliflower couscous between four plates, top with the curry and garnish with any leftover coriander leaves. Enjoy!
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