Vegan coconut curry

Ingredients

• 2 tbsp light olive oil or coconut oil
• 2 x 280g packs firm tofu, cut into chunks and dried on kitchen paper
• 4 large spring onions, white and green parts sliced separately
• 4 garlic cloves, crushed
• 1-2 red chillies, sliced, to taste
• 1 tbsp cumin seeds, bashed
• 10 fresh or 15 dried curry leaves
• 400ml half-fat coconut milk
• 175g frozen peas
• 200g tenderstem broccoli
• 1 tbsp tamarind paste, plus extra to drizzle

Instruction

Step 1: Heat the oil in a wide, heavy-based pan over a medium heat, add the tofu and brown for around 2-3 minutes on each side until golden. Remove from the pan and set aside.

Step 2: Add the chopped white parts of the spring onions, the garlic, half the chilli/es and all the cumin seeds to the pan, mix well and fry for 1 minute, then add the curry leaves and fry for another minute.

Step 3: Add the coconut milk and 200ml cold water (or veg stock if you have it), then simmer gently over a low-medium heat for 10 minutes, being careful not to let the curry boil or it will split. Add back the tofu, peas and broccoli, then cook for 5 minutes or so until just cooked. Stir in 1 tbsp tamarind paste, then cook for another 1-2 minutes.

Step 4: Serve sprinkled with the green parts of the spring onion and an extra drizzle of tamarind paste.