Easy Courgette, Tomato & Tofu Curry
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 brown onion
- 3 courgettes
- 280g firm tofu
- 12 oz cherry tomatoes
- handful of coriander
- 2 tablespoons olive oil
- 400ml canned coconut milk
- 1 teaspoon maple syrup
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the onion, courgette and tofu; spread out in a single layer leaving a space at the end of the baking tray for the tomatoes. Add the tomatoes, drizzle generously with olive oil and season with salt. Place the tray in the oven and cook for 40—45 minutes, until deeply golden.
Step 2
To make the curry paste, place a large frying pan or shallow casserole dish over medium heat, add the coriander seeds and cumin seeds, cook for 3–4 minutes until fragrant. Tip into a food processor or mini-chopper, then add the remaining curry paste ingredients and the coriander stalks; blitz until you have a coarse paste.
Step 3
Return the pan to medium–low heat and warm 2 tablespoons of olive oil. Add the curry paste and cook for 10–15 minutes until fragrant — you’ll know it’s ready when the colour deepens and the oil starts to separate. Stir in the coconut milk and maple syrup (if using); bring to the boil then reduce the heat and simmer with the lid off for 10–15 minutes until reduced by about half.
Step 4
Remove the pan from the heat and stir through the roasted vegetables; taste to check the seasoning and adjust as needed. To serve, divide the curry between bowls and garnish with the coriander leaves. Delicious with steamed rice, quinoa or warm flatbreads.
Step 5
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