Thai Style Curry with Tofu and Beans
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.
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