Recipe

Red tofu curry

This delicious vegetarian curry is packed full of flavour, but can be whipped up in under 20 minutes, making it the ultimate weeknight dinner.

Jul 31, 2015 2:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Makes 4
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Ingredients

Red tofu curry
  • 1 tablespoon vegetable oil
  • 1 medium red onion (170g), sliced thinly
  • 1/3 cup (100g) red curry paste
  • 1 cup (250ml) coconut milk
  • 1/2 cup (125ml) water
  • 400 gram baby carrots, trimmed
  • 175 gram broccolini, trimmed
  • 200 gram fried tofu puffs, halved
  • 100 gram snow peas, trimmed
  • 1 cup loosely packed fresh coriander (cilantro) sprigs

Method

Red tofu curry
  • 1
    Heat oil in a medium saucepan over medium heat; cook onion, stirring, 3 minutes until softened slightly.
  • 2
    Add curry paste, coconut milk, the water and carrots to pan, bring to a simmer; cook, stirring, for 4 minutes.
  • 3
    Add broccolini and tofu puffs; cook for 2 minutes. Add snow peas; simmer for 1 minute or until just tender. Season to taste,
  • 4
    Serve curry topped with coriander.

Notes

This recipe is not suitable to freeze.

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