With the warming season It’s been a while since we’ve upped the spice content, but sometimes no matter what the weather, only a curry will do! This one from Bosh! ups the flavour ante with a blend of Thai flavours and nutty peanut butter, and is quick enough for weeknight cooking.(Image taken from Bosh! website).
Ingredients (Serves 4)
1 tbsp coconut oil
1 tbsp garlic puree
1 tbsp ginger puree
2 tbsp soy sauce
3 tbsp plant based red Thai curry paste (we like Thai Taste!)
1 tbsp sugar
3tbsp peanut butter
1 x 280g block firm tofu
4 spring onions, finely sliced
1 x 400g coconut milk
water (to loosen)
2 carrots, peeled and cut into batons
1 red bell pepper, deseeded and sliced
100g sugar snap peas
1 lime, halved
4 tbsp peanuts
4 tbsp crispy onions
15g coriander leaves
2 x 250g microwaveable basmati rice (or 300g dry and cook yourself)
- Before you start pre heat the oven to 200 degrees C/180 degrees Fan. Cut the tofu into 1cm cubes. Spread out on a baking tray and roast in the oven for 15 mins.
- Warm the coconut oil in a wok over medium high heat.
- Add the ginger, onion and garlic to the pan and stir fry for 30 seconds.
- Add the soy sauce, red paste and sugar and stir for 1 minute.
- Turn up the heat, add the coconut milk to the pan and leave to reduce for 3-4 mins.
- Add a little water to loosen if needs be.
- Add the peanut butter to the wok and stir it into the sauce.
- Add the carrots, red pepper and sugar snap peas to the wok, squeeze the lime into the wok, stir to cover and simmer for 2 minutes.
- Prepare the rice according to packet instructions
- Roughly chop the peanuts
- Add the tofu to the wok and fold into the curry
- Spoon the rice into the serving bowls, top with the curry
- Garnish with coriander leaves, peanuts, crispy onions, a few spring onions and chilli flakes and serve immediately