Vegan Green Bean and Tofu Curry
My Green Bean and Tofu Curry has all the flavours of your favourite Indian takeaway but it's vegan!
Servings: 2 people
Calories: 168.06kcal
Equipment
- 1 knife
- 1 chopping board
- 1 high speed blender or food processor
- 1 Frying pan
- 1 Spatula
Ingredients
For the curry paste:
- 0.5 onion diced
- 2 cloves garlic thinly sliced
- 1 inch root ginger
- 1 red chilli
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.5 teaspoon chilli powder
- 1 lemon juice only
- 1 bunch fresh coriander use the stalks for the curry paste and keep the leaves for later
- 1 pinch salt
For the curry:
- 1 tablespoon vegetable oil
- 0.5 onion
- 200 g extra firm tofu
- 120 g green beans
- 1 tomato puree
- 400 g tinned tomatoes
- 2 cardamom pods
- 4 tablespoon vegan plain yogurt
Instructions
To Make the Curry Paste:
- Place all the curry paste ingredients in a high speed blender and whizz until you have a smooth, thick paste then place to one side.
To Make the Curry:
- Place a large, open saucepan over medium heat and add the oil. Once hot, add the onion and fry until translucent.
- Add the tofu to the pan and cook for 5 - 8 minutes until they are golden brown and starting to crisp around the edges.
- Next add the green beans and cook for a further 5 minutes.
- Add the curry paste and cook for 2- 3 minutes to release the aromas.
- Stir in the tomato puree, tinned tomatoes and cardamom pods then simmer until the green beans are tender.
- Reduce to a low heat, remove the cardamom pods and stir in the yogurt before bringing back up to a simmer.
- Serve with the fresh coriander leaves.
Nutrition
Calories: 168.06kcal | Carbohydrates: 26.48g | Protein: 12.01g | Fat: 3.69g | Saturated Fat: 0.53g | Polyunsaturated Fat: 1.38g | Monounsaturated Fat: 0.71g | Sodium: 109.39mg | Potassium: 645.39mg | Fiber: 6.45g | Sugar: 9.62g | Vitamin A: 1074.87IU | Vitamin C: 79.47mg | Calcium: 158.38mg | Iron: 4.25mg