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1 cup roughly chopped silken tofu
1 cup Cauliflower florets
1 cup roughly chopped fresh beans
1 zucchini roughly diced
1 finely diced onion
1/2 cup finely chopped spring onions
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
1 teaspoon tumeric powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cracked black pepper
1 280gm tin diced tomatoes
1 cup coconut milk
1/4 cup olive oil
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​​METHOD
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1. Blend silken tofu with water until it makes a smooth paste
2. Heat olive oil in a deep pan and saute onion, spring onion and dried herbs, then add the vegetables with 1/4 cup water and suate lightly,
3. Add the tofu paste and combine all ingredients well, then add the tinned tomatoes and coconut cream and simmer for 15-20 minutes on a low heat.
4. Serve warm ,with rice or quinoa
5. Can be stored in the fridge for up to 2 days.
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​SUGGESTIONS AND TIPS;
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You can add a mixture of different fresh herbs for a different flavour, also in place of cauliflower you could use broccoli or broccolini.
There are a multitude of vegetables you could use in this recipe, eggplant, snow peas, asparagus, as well as firm tofu, fish, chicken or lamb are a great addition or substitute.
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The above recipe is a guide, and can be adjusted to suit you how ever you feel it needs to be at the time.
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