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Helen's vegan curry
Yes
4
Soya, Mustard, Peanuts, Nuts, Celery, Gluten, Sulphur dioxide
What are the health benefits of Helen's vegan curry?
Recipe sent in by: Helen R a fabulous foodie from Norwich
Ingredients
250g extra firm tofu, cut into cubes
2 medium onions, peeled and chopped
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
⅓ tin of sweetcorn, drained
50g kale, sliced
30ml sunflower oil
2tbsp tikka masala curry paste
Salt and pepper to taste
3 large tomatoes,chopped
1 litre vegetable stock
Method
1) Heat the oil over a medium heat in a saucepan. Add the onions and tofu and fry for a few minutes until the onions are softened and the tofu browned.
2) Add the curry paste, potatoes and carrots. Fry for a further minute to cook the paste.
3) Add the stock and tomatoes and season to taste.
4) Bring to a simmer and cook for 15 minutes.
5) Add the kale and the sweetcorn and cook for a further 5 minutes or until the vegetables are cooked.
6) Check seasoning and serve with brown rice.
2) Add the curry paste, potatoes and carrots. Fry for a further minute to cook the paste.
3) Add the stock and tomatoes and season to taste.
4) Bring to a simmer and cook for 15 minutes.
5) Add the kale and the sweetcorn and cook for a further 5 minutes or until the vegetables are cooked.
6) Check seasoning and serve with brown rice.
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