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