I’ve been trying out some vegan alternatives recently, such as almond milk instead of cow’s milk or tofu instead of meat. The interest in vegan food has really taken off in the last year with vegan festivals, shops, blogs and Instagram accounts springing up all over the place. It’s something I’ve been trying to incorporate into my diet more, perhaps even picking one or two days a week where I just eat vegan food. It’s not as bland as you may think. There are loads of colourful and exciting recipes out there and some great alternatives to your favourite foods.
This curry recipe is proof vegan food can be just as flavoursome as the meaty equivalent. The creamy tofu works brilliantly with the mixture of spices and I’ve chosen to serve with sweet chilli rice as well for added kick.
- 1 red bell pepper, deseeded and chopped
- 349g Silken Tofu (I use Mori-Nu), pureed in a food processor
- 400g canned chopped tomatoes
- 1 small red onion, finely chopped
- 1 tsp chopped ginger
- 2 tbsp chopped fresh coriander
- 2 tsp brown sugar
- 1/2 tsp cayenne chilli powder
- 1/4 tsp turmeric
- 2 tsp dried coriander
- 1/2 tsp wholegrain mustard
- 1/2 tsp ground cumin
- Sprinkle of dried red chillies
- 1 tbsp coconut oil
- Salt to taste
Melt the coconut oil in a large saucepan and then add the wholegrain mustard, cumin, sprinkle of dried chillies and onion. Fry until soft. Add the ginger and fry for another minute.
Add the chopped tomatoes and stir to combine. Bring to a boil and simmer for three minutes, stirring.
Mix in one tablespoon of the fresh coriander, the brown sugar, chilli powder, turmeric, dried coriander and season. Pour in 200ml of boiling water and stir to combine everything. Cover the pan and simmer for five minutes.
Remove the lid and chuck in the pureed tofu, bell pepper and the rest of the fresh coriander, Simmer for 10 minutes.
Check the seasoning before serving. This is delicious with rice or naan bread.