Let's all get a little crazy in the kitchen this month and whip up a delicious curry one night!
Ingredients - Serves 2-3
300g firm tofu, cut into cubes
2 tbsp olive oil
1large brown onion, diced
1 red capsicum, chopped
1 packet Khorma curry paste
400g cauliflower
1 270ml coconut milk
½ cup water
Cooked rice, naan bread, fresh coriander to serve
Method:
- Heat 1 tbsp oil in a pan over medium-high heat. Fry the tofu for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside.
- Heat the remaining oil in a large frying pan over medium heat. Saute the onion for 3 mins or until golden, then add the capsicum and cauliflower, cooking for 3 mins.
- Add the curry paste to the onion mixture in the pan and cook, stirring, for 2 mins or until aromatic. Add the coconut milk, 1/2 cup water and bring to the boil.
- Reduce heat to low, add the tofu and simmer for 8 mins or until the sauce thickens and cauliflower is tender.
- Serve with rice, naan bread and sprinkle with fresh coriander.
