- 1 onion
- 2 garlic cloves
- A thumb of ginger
- A handful of coriander
- 200g marinated tofu
- 1 red pepper
- 250g French beans
- 1 tbsp mild curry powder
- 40g tomato sauce
- 50g coconut cream
- 2 plain naan breads
- 1 tbsp coconut, sunflower or rapeseed oil
- Sea salt
- 300ml cold water, plus 2-3 tsp
- 1.
Peel and finely chop the onion. Set a medium-sized pan on a medium-low heat and add 1 tbsp oil. Add the onion with a pinch of salt. Stir, pop on a lid, and fry the onion for 8-10 mins, stirring occasionally, till the onion has started to soften and brown.
- 2.
While the onion fries, peel and finely grate the garlic and ginger, or finely chop them. Roughly chop the coriander stalks, setting the leaves aside for later.
- 3.
Remove the tofu from its packaging and pat dry with kitchen paper. Chop it into bite-sized pieces. Halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Trim the woody ends off the French beans and roughly chop them.
- 4.
Add the garlic and ginger to the onion with 1 tbsp mild curry powder. Cook and stir for 1-2 mins till the pan smells aromatic.
- 5.
dd the tofu, red pepper and French beans to the pan along with the tomato sauce. Crumble in the coconut cream. Add 300ml water and stir well to mix. Pop the lid back on, turn up the heat and bring to the boil. As soon as the pan is boiling, turn the heat down and simmer for 5-8 mins till the veg are just tender but still with some bite.
- 6.
While the curry simmers, heat your grill to high. Pop the naan breads on a baking tray and sprinkle with 2-3 tsp water. Slide under the grill for 1-2 mins, turning halfway, till warm and fluffy.
- 7.
Taste the curry and add a pinch more salt, if you think it needs it. Ladle the curry into warm bowls and serve with the naan breads on the side for dunking. Garnish with the coriander leaves.
- Tip
Love Your Leftovers:
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide between the tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. - Tip
Energy Saver:
When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.