Loved coming up with this recipe and cooking it on the farm, this is low fat, oil free and easy to make as well as delicious. We make the paste from scratch in a pestle and mortar for a real full bodied banging dish! You can make the paste in a blender or food processor or a pestle and mortar just do your best to ensure it’s smooth.

An image of Thai Styled Curry with Tofu and Beans

Thai Style Curry with Tofu and Beans

Name: Thai Style Curry with Tofu and Beans
Total time: 27 min
Ingredients: 1 stick lemongrass; 1 thumb-sized piece of ginger; 2 cloves garlic; 1 red chilli; 1 tbsp coconut sugar (or brown sugar ); 1/2 juice lime; 2 tbsp tamari (); 250 g firm tofu; 2 tbsp tamari; 400 g chickpeas (1 tin); 400 g black beans (1 tin ); 1 head pak choi; 1 Carrots; 4 scallions; 200 ml light coconut milk; 200 ml water; 15 g coriander

Takes 27 minutes

Serves 2

Ingredients

Paste

1 stick lemongrass
1 thumb-sized piece of ginger
2 cloves garlic
1 red chilli
1 tbsp coconut sugar or brown sugar
1/2 juice lime
2 tbsp tamari

Curry

250 g firm tofu
2 tbsp tamari
400 g chickpeas 1 tin
400 g black beans 1 tin
1 head pak choi
1 Carrots
4 scallions
200 ml light coconut milk
200 ml water
15 g coriander

Instructions

Cut the nub off the end of the lemongrass and finely dice, finely dice the ½ chilli, ginger and garlic and add to the pestle and mortar or blender along with the rest of the ingredients for the paste and blend or grind till smooth
Drain and rinse the chickpeas and black beans. Finely dice the carrot, finely slice the green onions, chop the pak choy and finely dice the coriander. Add the tofu to the pan along with the carrot and green onion and fry for 4-5 mins turning the tofu once or twice until it goes lightly golden on each side.
Add in the 2 tbsp of tamari and stir it around. Add in the curry paste and mix through and cook it off for a further 2 mins. Add in coconut milk, water, the drained chickpeas and black beans along with the pak choi and cook for 4-5 mins until the dish starts to come together.
Taste and adjust the seasoning to your liking by adding more salt, lime juice or coconut sugar/ brown sugar.Finely dice the remaining ½ chilli. Garnish with red chilli and coriander. Serve with your favourite grain such as rice, noodles or quinoa. Enjoy