Cauliflower and tofu red curry
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
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.