• Emily Dawson

Asian Tofu Curry

For 2 : 30 mins to make :

Equipment: Cooking pan.

Tea cup for measuring.

1 cup of washed chopped celery.

1 cup of washed chopped leeks.

1 cup of broccoli florets.

1 cup of chopped washed bok-choy.

1-cups diced butter nut squash.

1 can of full fat coconut milk cream.

1 carton of firm tofu diced or kept whole.

Handfull of washed, chopped, fresh corriander & spring onions to serve.

For the curry powder: 5 kaffir lime leaves dried or fresh. 1 lemongrass stalk finely chopped. 1 tsp cumin. 1 tsp of turmeric. 1 tsp ground coriander. ½ tbsp paprika . 1 tsp of sea salt (post ci7 use 1 tbsp fish sauce) Juice of 1 lime. ½ tsp honey.

Or for ease use a curry paste of choice (check label of food intollerance & nasties)


1. Place the vegetables into a good size cooking pot with a lid.

2. Add the pre-made paste or curry powder (above ingredient)

3. Add the can of coconut cream, mix together.

4. Cook on a medium heat with a lid for 20 mins.

5. Add the tofu on the top of the cooked curry but don't mix it in, put the curry on-to a low heat for 10 minutes & allowthe tofu to absorbe the flavours before serving.

6. Remove from the heat, place in bowls & serve with freshly chopped coriander & spring onions.


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