Tofu, Coconut and Purple Sprouting Broccoli Curry
- Guest Writer
- 4 days ago
- 2 min read
Updated: 1 day ago
Words by Madeleine Olivia | Images by Ali Green
Gently spiced and fragrant, this curry is rich, creamy and refreshingly light. Purple sprouting broccoli is the perfect addition for the cusp of spring. I enjoy a tofu curry most weeks, and for this one, the homemade curry paste can easily be made in batches, stored and used again for another quick and easy dinner.
SERVES 4
Preparation time: 5 minutes
Cooking time: 25 - 30 minutes
Total time: 30 - 35 minutes
Ingredients
1 onion, finely chopped
400 ml (14 fl oz) tin coconut milk
400 ml (14 fl oz) tin chopped tomatoes
1 teaspoon brown sugar
2 tablespoons tomato purée (paste)
1 block of extra firm tofu, pressed, drained and cubed
250 g (9 oz) purple sprouting broccoli, cut into large florets
Chopped coriander (cilantro), for sprinkling
Rice and/or Naan, to serve
For the Curry Paste
1 teaspoon coriander seeds
2 teaspoons cumin seeds thumb of ginger, peeled and finely chopped
1 red chilli, finely chopped
1 lemongrass stalk, outer skin and tough ends removed, roughly chopped
2 garlic cloves, grated
1 shallot, roughly chopped
½ teaspoon turmeric
Zest and juice of 1 lime
3 tablespoons vegetable oil
Bunch of coriander (cilantro), including the stalks
Sea salt and freshly ground black pepper
Method
Start by making the curry paste. Lightly toast the coriander and cumin seeds in a dry frying pan for 2 minutes. Add them to a food processor with the remaining paste ingredients and blend to a smooth paste. Set aside.
Fry the onion in a large pan for 10 minutes, or until softened. Add the curry paste and fry for 2 minutes, or until fragrant. You can add all the paste for a spicier curry, or reduce the amount to half depending on your spice preference.
Pour in the coconut milk, chopped tomatoes, sugar and tomato purée and bring to the boil. Add the tofu and stir everything through the sauce. Reduce to a simmer and cook for 5–10 minutes until the sauce has thickened a little. Season with salt and pepper.
Meanwhile, add the purple sprouting broccoli to a separate pan and cover with boiling water. Simmer for 2 minutes, or until softened, then drain. Sprinkle with a little salt and set aside.
Serve the curry with steamed rice, topped with the broccoli and a sprinkling of coriander. Enjoy with a side of naan, if liked.
Store any extra curry paste in an airtight container in the fridge for up to a week. If you want to make extra for another curry, simply double up the ingredients and freeze the paste. For crispy tofu, you can fry this separately in oil and season, then stir through once the sauce has thickened.
