Vegetable and Tofu Curry

Serves 4

Prep time: 10 minutes

Cook time: 20- 30 minutes



1 tsp butter

30g ginger root, peeled and finely chopped

1 clove garlic, peeled and finely chopped

1 onion, peeled and finely chopped

½ tsp mustard seeds

½ – 1 tsp turmeric

2 cups of firm tofu cubed

1 Tbsp coriander seeds, ground

100ml lite coconut milk, unsweetened

Salt to season

1 tsp chilli powder

150g each of carrots (cut into 1cm slices), green beans/broccoli stems (sliced), peas and broccoli florets

1 red capsicum, cut into 1cm pieces

1 green capsicum, cut into 1cm pieces

Water, if needed

1 tsp chilli powder


Heat the butter in a pan and sweat the ginger, onion and garlic until soft. Add the mustard seeds, coriander and turmeric and sweat briefly. Add the firm tofu to the pan and cook until golden brown.

Add the coconut milk and season with salt and chilli powder. Add the beans/broccoli stems, bring to the boil and cook over a medium heat for about 6 minutes.

Add the carrots and cook for a further 6 minutes, then add the broccoli and capsicum and cook for a further 4 minutes, until the vegetables are cooked but still retain a little bite.

Serve and enjoy.


Suitable for

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Body trimmingY