Main Dishesdeliciouslyella
Courgette, Tofu & Tomato Summer Curry
Fragrant green curry paste is used as the base to this fantastic veggie-packed curry recipe. Ready in just over half an hour, it’s quick enough for a midweek dinner, but also great for a weekend curry night.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
- ●saucepan
- ●casserole dish
📝 Preparation Steps
1
Begin by making the curry paste. Place the coriander and cumin seeds in a small frying pan over medium–low heat and cook until fragrant. Transfer to a pestle and mortar and pound until finely crushed. Add this spice mix to a food processor along with the chilli, green pepper, garlic, lemongrass, ginger, spring onions, lemon zest and lemon juice. Blitz until chopped; then pour in the oil and maple syrup and combine to form a thick paste. Add a splash of water, if needed, to loosen.
cumin seeds0.5 teaspoonlemongrass stalk1lemon1maple syrup1 tablespoon
2
Pour a tablespoon or so of olive oil into a large saucepan or casserole dish over medium heat, add the onion and courgette and fry for 5–⏱️ 8 minutes, until slightly softened.
olive oil2 tablespoons
3
Add the tomato purée and 2 tablespoons of the curry paste and fry for ⏱️ 30 seconds until fragrant. Pour in the coconut milk, add the tofu and simmer for ⏱️ 15 minutes, stirring occasionally. Then add the cherry tomatoes and simmer for ⏱️ 5 minutes until soft.
4
Add the lime juice and zest and season to taste. If you prefer a thicker curry, mix the cornflour with a splash of water to create a paste; then stir through the curry to thicken and simmer for ⏱️ 2 minutes. Serve with rice and a sprinkle of chopped coriander.
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