A creamy, gently spiced curry that keeps things plant-based: golden cubes of tofu with broccoli and pepper in a coconut and ginger sauce. Forgiving to make, and even better reheated the next day.
Ingredients
- 400g firm tofu, cubed
- 1 head of broccoli, cut into florets
- 1 red pepper, sliced
- 2 handfuls of spinach
- 1 thumb of ginger and 3 cloves garlic
- 1 tin of coconut milk, 2 tbsp curry paste
Method
- Fry the tofu in a little oil until golden on all sides, then set aside.
- Soften the garlic and ginger, stir in the curry paste, then pour in the coconut milk.
- Add the broccoli and pepper and simmer for 8–10 minutes until just tender.
- Return the tofu, stir the spinach through to wilt, and serve.
Why it works
Tofu brings complete plant protein with a low glycaemic load, and pairing it with the fibre of broccoli and pepper makes a meal that supports steady blood sugar rather than a spike. The plant protein and fibre together also feed a healthy gut, which is why this one is double-tagged.
