Easy Vegan Coconut Curry

 

By Namit Kathoria

 

Preparation time: 15 min

Cooking time: 15 min

Ingredients:

Main curry ingredients

2 tablespoons olive oil

200g green beans

1 red pepper diced

100g chestnut mushrooms sliced

2 carrots scrubbed and chopped

1 large white onion/2 small white onions sliced

4 cloves garlic grated or minced

1 mango diced

400 ml coconut milk

1 tablespoon tamari sauce

¼ - ½ teaspoon Himalayan rock salt

1 tablespoon curry powder/garam masala

2 teaspoons hot paprika

2 teaspoons cumin powder

1 teaspoon dried basil

1 teaspoon dried oregano

⅛ – ¼ teaspoon Cayenne pepper/chilli powder

 

Cooked Tofu ingredients

400g tofu drained and cubed

¼ teaspoon ground black pepper

½ teaspoon tikka masala spice mix or use garam masala if not available

1 teaspoon garlic powder

½ tablespoon tamari sauce

 

Garnish with:

Fresh chopped coriander

 

Preparation:

1. Chop up the vegetables, grate the garlic, slice the oniom, dice up the mango and drain and cube the tofu.
2. Heat up half of the tablespoon of olive oil on a medium to high heat, add one of the pieces of tofu. Once it starts to sizzle add in the rest of the tofu and ½ tablespoon of tamari, the garlic powder, the tikka masala and the black pepper. Keep stirring and cook for about 7 minutes until the tofu is crispy on at least two sides. Put the tofu on a plate to the side.
3. Use the same wok and put in some more of the olive oil with a slice of onion. Wait for it to start to sizzle. As soon as it does put in the rest of the sliced onion. Stir and cook for 4-5 minutes until the onion becomes translucent.
4. Add in the garlic with some more olive oil and stir for about 30 seconds, so that it doesn’t burn. As soon as the aroma releases add in the rest of the vegetables, the rest of the olive oil, all the herbs and spices and the mushrooms. Stir and cook for about 4-5 minutes.
5. When it looks like the vegetables and the mushrooms have started to absorb the spices, add in the coconut milk, the 1 tablespoon of tamari, the Himalayan rock salt, the mango and the tofu you had put to one side.
6. Wait for everything to boil, then lower the heat to a simmer and cook for about 5-10 minutes until the mixture gets to the constituency that you want to for the curry. Taste and add more of the herbs, spices or tamari as needed.
7. Garnish with fresh coriander and either brown rice or any Indian wholegrain flat bread.

Where does your protein come from?

It comes from the tofu which is a complete protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.