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Loadshedding-friendly Thai Green Tofu Curry

45 Minutes
4 Servings
21 Ingredients

Description

Our Loadshedding-friendly Thai Green Tofu Curry is a culinary adventure where exquisite flavours and good-for-you ingredients come together in harmony. Best of all, it’s a trending plant-based winter meal that you can prepare in minutes on a BushBaby Portable Camping Stove during loadshedding.

Our star ingredient, Simple Truth Plain Extra Firm Tofu, paired with a dash of coconut oil, a mixture of aromatic spices and a medley of vibrant vegetables, make every spoonful dance on your taste buds.

The final touch? Sprinkles of succulent pomegranate seeds, adding a burst of freshness. Quick to make, this curry encapsulates the essence of nourishing indulgence, making it a perfect choice for your next wholesome meal.

Remember, the ingredients for this Loadshedding-friendly Thai Green Tofu Curry are all available at your nearest Checkers store, and on Sixty60 for delivery to your door in 60 minutes.

 

Directions

1. Heat the coconut oil in a heavy-based pot and gently fry the onions, garlic and ginger for a couple of minutes or until translucent.

2. Add the Thai curry paste and tofu and fry for 1 minute to release the flavours.

3. While frying off the curry paste, place the baby spinach into a blender and add the vegetable stock. Blend into a puree and pour into the curry together with the coconut milk.

4. Bring the curry to a gentle simmer and add the broccoli, mangetout, mung bean sprouts and sweet potato. Cook gently until vegetables are just cooked.

5. Season the curry with soy sauce, brown sugar and a squeeze of lime.

6. Serve the curry with steamed jasmine rice and garnish with pomegranate seeds, chopped toasted peanuts and fresh coriander.

 

Ingredients

  • 200g Simple Truth Plain Extra Firm Tofu; cubed 
  • 1 tbsp. (15ml) coconut oil 
  • 1 onion; peeled and finely sliced 
  • 2 cloves of garlic; crushed 
  • 1 piece of ginger; peeled and finely chopped 
  • 2 tbsp. (30ml) Thai green curry paste 
  • 200g baby spinach; washed 
  • 1 cup (250ml) hot vegetable stock 
  • 1 x 400g tin coconut milk 
  • 200g baby broccoli 
  • 100g mangetout; thinly sliced 
  • 100g mung bean sprouts 
  • 1 sweet potato; peeled and cut into small cubes 
  • 2 tsp. (10ml) soy sauce; to taste 
  • 1 tsp. (5ml) brown sugar 
  • Lime to taste 
  • 2 tbsp. (30ml) pomegranate seeds; for garnish 
  • ¼ cup (60ml) toasted peanuts; chopped and for garnish 
  • Handful of coriander; for garnish 
  • Steamed jasmine rice; to serve

Equipment:

  • BushBaby Portable Camping Stove