As the cold weather continues I find the best way to combat it at the end of a long day is to make something hot to warm myself up. One of my absolute favourites is a recipe that I read in a healthy cook book a couple of years ago and still make at least once a week. Tofu Yellow Curry is a gorgeous dish and can be made entirely vegan so that even the most selective of eaters can enjoy it.
To get started, and to serve two people, you’ll need the following ingredients:
4 medium sized potatoes, chopped
4 carrots, chopped
Half an onion
200g of peas
Vegan stock – 500ml
2 cups of rice
A Pack of tofu
To begin, toss your rice into a rice cooker with 4 or 5 cups of water as needed and set to cook. Now you can chop the half an onion into fine pieces and fry in a little bit of oil. As they start to brown and soft, add a generous spoonful of the curry paste and stir together quickly before pouring the coconut milk in. Stir continuously as these ingredients fuse together and then add in the chopped potatoes and carrots.
Now is the time to slice the tofu into cubes and chuck into the mix. Cook for about ten minutes so that the sauce can really blend with the tofu. Turn the heat down and leave the pan to simmer for a further five minutes and then pour in the hot vegetable stock. Continue to allow the pan to simmer and slowly add in the ginger and parsley to the mix. You can also now include the peas into the pan and add a touch more curry paste if you want to strengthen the flavour.
As soon as the rice is ready, you can dish up a portion of the curry on top of it and enjoy!