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Photo of Tofu and bean curry with broccoli and curry leaves by WW

Tofu and bean curry with broccoli and curry leaves

4
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Ginger, turmeric and fresh curry leaves are what gives this tofu and kidney bean curry an amazing depth of flavour.

Ingredients

Sunflower oil

1 tbs, or canola variety

Firm tofu

250 g, cut into 8 slices, drained on paper towel

Red onion

1 large, thinly sliced

Carrot(s)

2 medium, halved lengthways, thinly sliced

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground turmeric

1 tsp

Mustard seeds

2 tsp, brown variety

Fresh curry leaf

12 whole, fresh

Vegetable stock, liquid, salt-reduced

1¼ cup(s), (310ml)

Light canned coconut milk

⅔ cup(s), (160ml)

Pumpkin

350 g, peeled, cut into 3cm pieces

Canned red kidney beans, rinsed, drained

1 400g can, (1x400g can)

Broccoli

300 g, cut into florets

Fresh coriander

2 tsp, leaves

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook tofu, turning, in batches for 1-2 minutes each side or until browned. Transfer to a plate. Cut slices in half lengthways.
  2. Cook onion and carrot in same pan, stirring, for 5 minutes or until softened. Add garlic, ginger, turmeric, mustard seeds and curry leaves and cook, stirring, for 1 minute or until fragrant. Add stock and coconut milk and bring to the boil. Add pumpkin and tofu. Reduce heat and simmer, covered, for 8-10 minutes or until pumpkin is just tender.
  3. Add beans and broccoli and cook, covered, for 5 minutes or until tender. Serve sprinkled with coriander.

Notes

SERVING SUGGESTION: Roti (contains gluten). TIP: If you can’t find fresh curry leaves, you can substitute with dried ones.

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