THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Tasty and authentic Goan curry packed full of flavour! Serves 2.
4 garlic cloves
3x3cm fresh ginger
5 tablespoons oil
200g tinned chopped tomatoes
1 teaspoon turmeric powder
1 teaspoon garam masala
1 tsp salt
Small handful fresh coriander leaves
250g firm tofu
1 tablespoon almond flakes - optional
100g fresh green beans
½ fresh green chilli
400 ml can coconut milk
Recipe by mother and daughter duo @the.nourish.kitchen
Peel and grate the ginger, finely dice the garlic cloves and roughly chop the coriander leaves
Using 1 tablespoon of oil fry the ginger and garlic in a pot until browned
Add the green chilli, turmeric, garam masala and salt and mix for a few minutes. If it starts to stick add a splash of water
Add the tinned tomatoes and half of the coriander leaves to the pot and simmer for around 5 minutes
Once the tomatoes are reduced, add the coconut milk and simmer for 5 minutes
Meanwhile wash and chop the green beans into 2 cm pieces
In a separate pan heat 4 tablespoons oil and shallow fry the tofu cubes until golden brown on each side
Add the tofu and green beans to the curry and simmer for a further 5 minutes
Garnish with the remaining coriander leaves and almond flakes