Coconut Tomato Curry in a Hurry

Serves: 4  Preparation 30 mins


1 clove chopped garlic

2 tsp freshly chopped ginger

1 small onion, chopped
1 red chilli, deseeded and chopped
2tbsp extra virgin olive oil       
250g firm Tofu, cubed
1tsp turmeric
2 medium carrots, thinly sliced
1 red pepper, cut into chunks
150g green beans, sliced crossways
400ml Biona Organic Passata Fina
100g Biona Organic Creamed Coconut, grated
150ml vegetable stock
2 tbsp. coriander leaves, roughly chopped

2 tbsp. roasted peanuts or almonds (optional)

Preparation1.    Heat 1tbsp olive oil and sauté tofu until lightly browned.  Remove from heat and place to one side.
2.    Heat remaining oil in a saucepan then add onion, Biona pastes, turmeric and chilli.  Allow to cook for 2-3 mins.
3.    Add chopped vegetables, passata, and vegetable stock.  Bring to the boil, cover and simmer for 10-15mins.
4.    Add in the tofu and grate in creamed coconut, stirring for 1-2mins.  Season to taste.
5.    Sprinkle over the coriander and peanuts to serve.

Windmill products used in this recipe