Main Dishesdeliciouslyella
Turmeric Tofu Curry
This brilliant supper has so much flavour and is packed with veggies. We use cauliflower and red pepper, but these can easily be swapped for other veggies — squash and sweet potato are both delicious, as are mangetout and sugar snap peas.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C fan / 400°F. Drain the tofu and pat dry before cutting into bite-sized chunks.
2
Place the cauliflower florets, tofu and red pepper on a baking tray; add a pinch of salt, 3 tablespoons of coconut oil, turmeric and curry powder.
red pepper1melted coconut oil4 tablespoonsground turmeric1 teaspooncurry powder1 tablespoon
3
Mix well, then roast for 20–⏱️ 25 minutes or until the veg is tender. Once cooked, remove and set aside.
4
Meanwhile, place a heavy-based pan over medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and coriander seeds and cook for ⏱️ 30 seconds until they begin to pop.
melted coconut oil4 tablespoonscumin seeds1 teaspooncoriander seeds1 teaspoon
5
Add the chopped red onion and garlic; cook for ⏱️ 5 minutes until softened. Then add the coconut milk and cook for a further 5–⏱️ 10 minutes, adding the maple syrup for the final ⏱️ 5 minutes.
large red onion1garlic2 clovesmaple syrup2 teaspoons
6
Next, add the roast cauliflower, peppers and tofu; cook in the coconut milk for about ⏱️ 5 minutes, continuously stirring to ensure it doesn’t stick to the bottom of the pan.
7
Finally, stir through the spinach and leave to wilt before serving.
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