Garden Pea Curry
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!
Serves
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)