Homemade vegetarian curries are a great way to pack flavour, vegetables, healthy fats and protein into your diet.
To convert a meat curry to a vegetarian curry you can simply replace the meat with firm tofu.
Curries usually keep well. Simply place into separate containers and freeze for up to 2 months.
With this easy-to-make curry you can substitute the tofu with other pulses including cooked lentils, kidney beans, chickpeas or black beans.
- 400g pumpkin, peeled and cubed
- 150g green beans, ends cut off
- 50g spinach
- 100g firm tofu, cubed
- 1 tablespoon tomato passata
- ½ teaspoon ground turmeric
- 1 tablespoon extra virgin coconut oil
- 1 onion, finely chopped
- 1 cup fresh coriander, finely chopped
- 2 tablespoon red curry paste
- 200mL can of coconut milk
- Pinch of salt
- Juice of 1 lime
- Brown rice or quinoa to serve
- In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato passata and turmeric.
- Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onion into the pan. Sauté for 5 minutes with a pinch of salt. Add the pumpkin and tofu and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes.
- Add the green beans and spinach and cook for another 15 minutes or until the pumpkin is cooked through.
- Scatter the coriander leaves over the curry and drizzle with a squeeze of fresh lime juice. Serve with brown rice or quinoa.
Recipe adapted from: www.mindbodygreen.com