Easy Tofu Madras with Brown Rice
Ingredients
- 1 handful of fresh coriander
- 40g creamed coconut
- 2 tbsp Madras spice paste (Mustard)
- 2 garlic clove
- 120g chestnut mushrooms
- 1 brown onion
- 80g brown rice
- 80g baby spinach
- 200g passata
- 280g naked tofu (Soya)
- 1 tbsp curry powder
- 2 tbsp tomato puree
Description
- Boil a kettle. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the creamed coconut in a jug with 300ml hot water (150ml for 1 person).
- Meanwhile, thinly slice the onion and mushrooms. Finely chop or crush the garlic. Drain the tofu, pat dry with paper towel and cut into 2cm cubes.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the onion, mushrooms and tofu and cook for 4-5 mins, until soft and golden brown. Season with a pinch of sea salt and black pepper.
- Add the spice paste, curry powder, garlic and tomato puree to the frying pan. Then, pour in the passata and the coconut mixture. Cook for 8-10 mins, until thickened. Add a splash of water if necessary.
- Meanwhile, finely chop the coriander. Stir the spinach and half the coriander into the curry until wilted. Season with sea salt and black pepper.
- Serve the curry in bowls with the rice alongside. Garnish with remaining coriander.
