This recipe was created on the farm and is low in fat, oil-free, and incredibly easy to make while remaining full of flavour. We make the paste from scratch in a pestle and mortar to bring out a deep, bold taste! Alternatively, you can use a blender or food processor—just ensure the paste is as smooth as possible.
Takes 27 minutesminutes
Serves 2
Ingredients
For the paste:
1sticklemongrass
1thumb-sized piece of ginger
2clovesgarlic
1red chilli
1tbspcoconut sugar (or brown sugar)
Juice of 1/2 lime
2tbsptamari
For the curry:
250gfirm tofu
2tbsptamari
1 x 400g tin of chickpeas
1 x 400gtin of black beans
1headpak choi
1carrot
4scallions
200mllight coconut milk
200mlwater
15gcoriander
Instructions
Make the paste:Cut the nub off the lemongrass and finely dice. Finely dice the 1/2 chilli, ginger, and garlic. Add them to a pestle and mortar or blender, along with the remaining paste ingredients (coconut sugar, lime juice, and tamari). Blend or grind until smooth.
Prepare the vegetables:Drain and rinse the chickpeas and black beans. Finely dice the carrot, finely slice the scallions, chop the pak choi, and finely chop the coriander.
Cook the tofu:Add the tofu, carrot, and scallions to a pan and fry for 4-5 minutes, turning the tofu occasionally until it becomes lightly golden on each side.
Add the curry paste:Stir in 2 tbsp of tamari and mix well. Add the curry paste to the pan and cook for an additional 2 minutes to let the flavours combine.
Simmer the curry:Pour in the coconut milk and water. Add the drained chickpeas, black beans, and pak choi. Cook for 4-5 minutes until the dish comes together and everything is well mixed.
Taste and adjust:Taste the curry and adjust the seasoning as needed. Add more salt, lime juice, or coconut sugar/brown sugar to balance the flavours.
Garnish and serve:Finely dice the remaining 1/2 chilli. Garnish the curry with red chilli and coriander. Serve with your favourite grain, such as rice, noodles, or quinoa. Enjoy!
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