Name: Tofu, Coconut & Purple Sprouting Broccoli Curry
Cook time: 35 min
Yield: 4
Ingredients: 1 onion, finely chopped; 400ml can coconut milk; 400ml can chopped tomatoes; 1tsp brown sugar; 2tbsp tomato purée; 1 block of extra firm tofu, pressed, drained and cubed; Sea salt and freshly ground black pepper; 250g purple sprouting broccoli, cut into large florets; Chopped coriander, for sprinkling; Rice and/or naan, to serve; FOR THE CURRY PASTE; 1tsp coriander seeds; 2tsp cumin seeds; Thumb of ginger, peeled and finely chopped; 1 red chilli, finely chopped; 1 lemongrass stalk, outer skin and tough ends removed, roughly chopped; 2 garlic cloves, grated; 1 shallot, roughly chopped; ½tsp turmeric; Zest and juice of 1 lime; 3tbsp vegetable oil; Bunch of coriander, including the stalks

VMG Recipes

Tofu, coconut & purple sprouting broccoli curry