SERVES: 2-4 PEOPLE | PREP TIME: 15 MINS | COOK TIME: 30 MINS
INGREDIENTS
FOR THE CURRY PASTE
2 shallots
3 cloves garlic
6cm piece ginger
1 red chilli
1 tbsp garam masala
1 tsp chilli powder
1 tsp ground coriander
Pinch sea salt
1 tbsp oil
2 tbsp oil
1/4 cup tomato puree
1 large mango
1 can full fat coconut milk
Juice & zest 1/2 lime
Handful fresh coriander
1 block firm tofu
1 tbsp cornflour
1 tbsp olive oil
Pinch sea salt
220g tenderstem broccoli
1 red bell pepper
Jasmine rice, to serve
METHOD
1. Begin by blending all of the curry paste ingredients together in a food processor until as smooth as possible.
2. Heat the coconut oil in a wok, then add in the curry paste and fry it on a medium heat for around 5 minutes until fragrant. Add in the tomato puree and stir it through well.
3. Pre-heat the oven to 180 degrees celsius. Pat the tofu dry, then tear it up into bitesize chunks. Place the tofu chunks in a large bowl, sprinkle over the cornflour and toss well to coat evenly. Drizzle over a little olive oil and sprinkle in a good pinch of sea salt, toss to combine again and then lay out evenly on a non-stick baking tray. Place in the oven to bake for 25 minutes.
4. Peel the mango and add it into the food processor, blend on a high speed until a smooth puree forms. Add the pureed mango into the wok and combine it through the curry paste well, then pour in the coconut milk.
5. Meanwhile, trim the bell pepper and chop it into even sized pieces. Add those into the curry sauce and stir through well. Halve the tenderstem broccoli and add that to the pan also.
6. Remove the baked tofu from the oven, add it into the curry sauce and turn it through well. Finally, add in a handful of finely chopped coriander and zest and lime juice. Season to taste.
7. Serve with fluffy jasmine rice, sliced chilli, fresh coriander and a wedge of lime on the side.
