Garden Pea Curry

Super simple
Super simple
Super simple
Super simple
timer
0:35 m
shopping_cart
16
Ingredients
eco
6333
kcal

We're celebrating curry week here at BOSH! HQ by giving you a week FULL of amazing curry inspired recipes! Next is our Garden Pea Curry - packed full of peas, tofu and served in a rich and velvety sauce its giving us life on this cold and dreary day!

Start cooking ➞

Serves

2

Ingredients

For the Curry

<item-todo-done>3 tbsp coconut oil<item-todo-done><item-todo-done>280g extra firm tofu<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>2 tbsp vegan Thai green curry paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>300ml vegetable stock<item-todo-done><item-todo-done>500g frozen peas<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>30g coriander<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done>


To Serve

<item-todo-done>100ml full-fat coconut milk<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done> crispy onions<item-todo-done><item-todo-done> rice<item-todo-done>

Before you start

Food processor | High sided frying pan

Prepare the ingredients

  • Cut the tofu into 2cm chunks
  • Trim and finely slice the spring onion
  • Peel and grate the garlic and ginger
  • Make the vegetable stock
  • Twist the leaves off the coriander, save the leaves and finely chop the stalks

Prepare the Tofu

  • Warm 2 tbsp of coconut oil over medium heat in a high sided frying pan, add the tofu to the pan and fry for 3 minutes and constantly stir
  • Add the spring onions, coriander stalks, garlic and ginger and fry for 3 minutes
  • Transfer the tofu to a plate and set to one side

Prepare the sauce

  • Add the curry paste and soy sauce and stir for 1 minute
  • Add the stock, stir and simmer for 1 minute
  • Add the peas to the pan and fold into the sauce
  • Reduce the heat of the hob then add the spinach and coriander (reserving a few leaves for garnish) and fold to wilt
  • Add the contents of the pan to the food processor and blend until smooth

Finish and serve

  • Add the remaining 1 tbsp coconut oil to the pan and warm over medium heat Add the tofu, stir to coat and simmer for a further couple of minutes until warmed through
  • Pour the contents of the blender over the tofu and bring to a gentle simmer
  • Taste and season to perfection with salt, pepper and sugar
  • Swirl the coconut milk over the curry, sprinkle over the chilli flakes, crispy onions, garnish with coriander and serve immediately with the grain of your choice (we like rice)
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