Dr Julie Bhosale's vegetarian tofu curry

Vegetarian Tofu Curry by Dr Julie Bhosale Photo: supplied

Ingredients

• butter, ghee or olive oil to fry
• 1x 300g pack extra-firm tofu, sliced into small rectangles
• 1 onion, halved and thinly sliced
• 1 – 2 chillis chopped (optional)
• 2 tsp ginger paste
• 2 tsp pre-crushed garlic
• 2 small carrots, cut on an angle ¼ inch thick
• 1x 400g tin diced tomatoes
• 1 cup canned coconut milk
• ¾ cup vegetable stock
• ½ - 1 cup of frozen peas
• cream to thicken
• fresh coriander to garnish
• salt to season as desired

Method

1    Heat a large frying pan on a medium heat, then add 1 tablespoon of butter with 1 teaspoon of oil or ghee.

When the pan and oil are really hot, add the tofu, and cook until brown on all sides.

Remove from the pan and set aside.

2    Add a bit more ghee or oil, heat and then add the onion, and cook until soft.

3    Quickly add the chilli and ginger and garlic pastes. Cook for another 30 seconds,

      then add the carrots, tomatoes, coconut milk and stock. Bring the heat to a simmer.
      Place the tofu back into the pan, ensuring the pieces are covered by the sauce.

4    Cover the pan, and simmer until the carrots are fork-tender (approx 15 minutes) and then add the peas at the very end.

5    Cook covered on a low heat for 5 minutes. Remove from heat, and mix in the cream (the amount to your liking).

6    Garnish with coriander, and serve on a bed of green beans and brown rice or quinoa.

From: The Nourished Toddler by Dr Julie Bhosale (Bateman)