It’s been awhile since I posted a recipe. Since giving up meat for good, I have to admit I have fallen into the habit of eating the same thing most weeks. Experimenting with food can be hard when you have spent six years nailing what you can and can’t eat but every so often I do give a new dish a go! I threw this curry together for lunches this week – I’ve called it Thai-inspired as it’s not a thai recipe (it’s not a recipe at all, so apologies for the rough quantities) but it’s a good example of how gluten free vegetarian food can still be exciting – in fact this one is even suitable for vegans!
Thai-style tofu and vegetable curry
1 block of firm tofu (we buy Cauldron Foods, which you can get in the fridge section of most supermarkets)
1 tin of reduced fat coconut milk
1 stick of lemongrass
1 red chilli (more if you’re feeling adventurous)
Handful of fresh coriander
Fresh or ground ginger
1 tbsp mild curry powder
Dash of soy sauce (I use Tamari as it is gluten free but standard soy sauce will do the trick)
1 vegetable stock cube (I use Kallo as it’s gluten free and free from nasties)
Vegetables of your choice – I went for green beans, broccoli, spring onions and peppers but okra and carrots would go well too.
1 tbsp peanut butter (optional)
300g brown basmati rice
Step 1: Pop a teaspoon of coconut oil (or whatever you choose to cook with) into a pan. While it heats up, roughly chop your lemongrass, chilli, ginger and half of your coriander and put it into a food processor. Add soy sauce and curry powder and whizz up into a paste.
Step 2: Chop the tofu into cubes (I recommend pressing the tofu for an hour before doing this to ensure all the water is out. Check out how to press tofu here). Pop tofu into the pan with the hot oil and add your paste. Stir to make sure the tofu is coated with the paste and leave to fry.
Step 3: After about 10 minutes your tofu should start to go light brown. Add your veg (I microwave the broccoli and green beans first as it can be hard to cook them from raw in a recipe like this.) At this stage I also added a tablespoon of peanut butter but you don’t have to if you’re not a fan.
Step 4: Add tin of coconut milk and 250ml of veg stock. Stir and leave to simmer for 30 min.
Step 5: Cook your basmati rice (read the packet!) and this should take about the same amount of time as the curry to cook.
And serve with a sprig of fresh coriander.
Super easy and really tasty. You can adapt this recipe to make it more or less spicy, or add extra peanut butter to make it more like a classic Massaman curry. What are your favour gluten free vegetarian recipes? Let me know in the comments!