Vegetable Curry with Tofu and Spinach

Ingredients:tofu red curry

Grapeseed or ricebran oil for frying

225g firm tofu, cut into cubes

2 onions chopped

2 cloves garlic chopped

1 fresh red chilli, deseeded and sliced                     3 sticks of celery diagonally sliced

225g mushrooms thickly sliced                                1 red pepper cut in strips

3 Tbsp Thai red curry paste                                       400ml of good quality, thick coconut milk

2 Tbsp soy sauce                                                           225g baby spinach leaves

Method – Heat a small portion of oil in a preheated wok until very hot (about 180 degress)  and then add the tofu cubes in batches to cook for 4-5 minutes until crisp and brown. Removed and drain on kitchen paper.

Next stir fry the onions, garlic and chilli for 1-2 minutes until they start to soften. Add the celery, mushrooms and red pepper and stir fry for 3-4 minutes.

Stir in the curry paste and coconut milk and gradually bring tot he boil. Add the soy sauce and then the spinach. Cook, stirring constantly until the spinach has wilted. Serve immediated and top with the tofu.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s