Spicy Vegetarian Curry
Feel like a curry but over chicken? Tofu is a fantastic alternative.
Method
Step 1
Spray a frying pan with olive oil, then cook the cauliflower ‘rice’ for 2-3 minutes. Transfer to a bowl and cover.
Step 2
Add the coconut oil to a frying pan over a medium-low heat and add the tofu. Cook for 1-2 minutes on each side, then lower heat to medium and add the garlic. Sauté for a minute, then add the capsicum (approx. ¼ medium fruit) to the pan. Pour in the coconut milk (1/2 cup), curry paste (approx. 1 ½ tsp), and vegetable stock. Season with salt and pepper and stir to combine.
Step 3
Increase the heat to medium and allow to come to the boil, then reduce and let simmer for 10-15 minutes. Stir through the spinach (approx. 1 cup) at the last minute, to wilt.
Step 4
Serve the curry over a bed of cauliflower rice and top with toasted coconut (approx. 2 tb), coriander leaves and a lime wedge. Season to taste.
Ingredients
- 100g firm tofu, cubed
- 1 spray extra virgin olive oil
- 200g cauliflower, processed into ‘rice’
- 25g coconut oil
- 1 garlic clove, crushed
- 75g green capsicum, sliced
- 125mL coconut milk
- 10g red curry paste
- 75mL vegetable stock
- 2 pinches sea salt
- 2 pinches black pepper
- 50g baby spinach
- 15g shredded coconut, toasted
- 1 lime wedges, to serve
- 1 pinch coriander leaves, to serve
Per serve:
Energy: 723kcal. (3027kJ)
Fat: 78% (64g)
Protein: 12% (21g)
Carbohydrate: 10% (13g net carbs)