Cauliflower and tofu red curry

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 1 tbsp vegetable oil

    150g brown onion, thinly sliced

    400ml canned coconut milk* 100g vegetarian red curry paste

    2 tsp soy sauce

    1 tbsp lime juice

    1 tbsp light brown sugar

    180ml water

    400g cauliflower florets

    250g green beans, trimmed and halved lengthways

    150g courgette, thickly sliced

    110g tofu puffs, halved

    25g shaved fresh coconut

    A handful of fresh coriander

    1 fresh long red chilli, sliced

    1 medium lime, cut into wedges


  • Heat oil in a wok over medium heat; saute onion for 2 mins or until softened.

    Add a spoonful of the solid coconut milk from the top of the can to the wok.

    Add curry paste; cook, stirring, for 3 mins or until oil separates and rises to the surface.

    Stir in soy sauce, juice, sugar, remaining coconut milk and water; bring to the boil.

    Reduce heat to medium-low, add cauliflower to wok; simmer, covered, for 5 mins.

    Add beans and courgette; simmer, partially covered, until vegetables are tender.

    Add tofu; stir until hot.


    Serve curry topped with shaved coconut, coriander, chilli and lime wedges.

    Serve with steamed jasmine rice.

    * Use canned coconut milk that hasn’t been emulsified, so it separates with the solid rising to the surface. If you have coconut milk that is emulsified, skip the step of adding the solids first.