This is a real winter warmer in every way, packed with spices and flavours to heat you up in every way! It’s a great way for using up leftover rice and vegetables – you can swap the beans and Tenderstem for anything else -peppers, baby corn, pak choi, mange tout. It’s accidentally vegan but one that you will make over and over again. Perfect for Veganuary and plant-based.
Ingredients (serves 2 for a main meal or 4 people for a starter)
200g extra firm tofu, drained and cut into 1cm cubes
30ml sweet soy sauce or 30 ml tamari or soy sauce + 1 tbsp agave or honey
2 tbsp olive or coconut oil
1 large shallot, peeled and sliced
1tsp turmeric
1 tsp Thai red curry paste
3 Kaffir lime leave, finely sliced
5 spring onions, sliced finely and separated into whites and greens
2 cloves of garlic, minced
4cm piece of ginger, peeled and finely diced
1 large stalk lemongrass, cut into half
400ml full fat coconut milk
800ml vegetable stock
zest and juice of 1 lime
100g Tenderstem or broccoli, chopped
100g green beans, topped and tailed and cut in half
15g coriander, roughly chopped
1 tbsp tamari or soy sauce
15 Thai basil, leaves only
1 red chilli, finely chopped
250g cooked wild rice
50g peanuts, toasted and crushed
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