Tofu and summer vegetable curry for a vibrant meal

Ingredients for Tofu and summer vegetable curry

• 60 ml virgin coconut oil or extra-virgin olive oil, divided

• 400 g firm or extra-firm tofu, patted dry, cut into 1.5 cm cubes

• kosher salt

• 2 medium onions, coarsely chopped

• 80 g red curry paste

• 300 g courgettes, cut into 1.5 cm pieces

• 1 large or 2 small Japanese aubergines, cut into 1.5 cm pieces

• 225 g green beans, trimmed, cut into 2.5 cm pieces

• 400 ml unsweetened coconut milk

• lime wedges (optional)

• coriander leaves with tender stems, coarsely chopped (optional)

• salted, roasted peanuts, for serving (optional)

How to make Tofu and summer vegetable curry

1. Heat 30 ml of oil in a large non-stick frying pan over medium-high heat.  Add the tofu in a single layer and cook, turning once, until the sides are golden brown, about 4 minutes.  Transfer the tofu to paper towels to drain, and season with sea salt.

2. Heat the remaining 30 ml of oil in a large pot or high-sided frying pan over medium-high heat.  Add the onions along with a generous pinch of salt, and stir to coat.  Cook, stirring often, until softened, about 4 minutes.

3. Stir in the curry paste and cook, stirring frequently, until the paste darkens in colour, about 2 minutes.

4. Add the courgette, aubergine, and green beans, and toss to coat.  Cook until the vegetables are softened and starting to brown in spots, 5–7 minutes.

5. Pour in the coconut milk and 120 ml of water, then bring to a simmer.

6. Gently stir in the tofu and cook until warmed through, about 3 minutes.  Taste and adjust seasoning with more salt if needed.

7. Divide the curry among serving bowls and add a generous squeeze of lime juice to each.  Top with fresh coriander and peanuts.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.