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Tofu Thai Curry

by Amelia Littlejohn
on 9th February 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A plant-based meal full of vibrant colours, rich flavours and abundance this Tofu Thai Curry is everything you could wish for. The curry is filled with baby potatoes, baby corn and mange tout as well as an incredible homemade, quick and easy curry paste that’s bursting with so much flavour! Adding Cauldron Foods Tofu to this curry makes it even more filling, with added meat-free protein and calcium. The tofu absorbs flavours it’s cooked in really well, so you can imagine just how delicious it tastes in this warming Thai curry!


Tofu Thai Curry

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4 - 6 reviews

Ingredients

  • Curry paste
  • 2 red chillies
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp paprika
  • 2 shallots
  • 2 cloves garlic
  • 1 tsp fresh grated ginger
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 tbsp water
  • Salt & pepper
  • Thai curry
  • 350g baby potatoes
  • 300g Cauldron tofu
  • 100g baby corn
  • 100g mange tout
  • 80g spinach
  • 1/2 onion
  • 4 tbsp curry paste
  • 5 tbsp coconut milk
  • 80ml water
  • 3 tbsp tomato puree
  • 8g fresh coriander
  • 1/2 tsp chilli flakes
  • 1/2 tsp turmeric
  • 1 tbsp olive oil
  • Salt & pepper
  • Rice, quinoa or noodles to serve - optional
Tofu Thai Curry
Prep Time
Serves
4

Instructions

  1. Start by making the thai curry paste. Add the cumin seeds and coriander seeds to a frying pan over a low heat and allow to gently cook for a couple of minutes to bring out the flavour. Then pour into a pestle and motor to crush into a ground mixture.

  2. Half and de-seed the chillies then add to your Ninja Kitchen blender along with the chopped shallots, crushed garlic, fresh ginger, ground cumin & coriander mixture, paprika, tomato puree, olive oil, water, salt & pepper. Blend until well combined into a smooth mixture.

  3. To make the curry, start by washing the potatoes and cutting into quarters. Add to a boiling pan of water and cook for around 10 minutes or until fairly soft.

  4. Add 1 tbsp olive oil to a saucepan over a medium heat. Dice the onion the add to the pan to cook for a couple of minutes before adding in the turmeric powder and curry paste. Cook for a further couple of minutes before pouring in coconut milk, tomato puree and water.

  5. Add the baby potatoes to the saucepan. Cut the baby corn and half each piece of mange tout then add this to the saucepan along with the chilli flakes.

  6. Drain the tofu well and dab with kitchen towel to remove any excess moisture then cut into cubed pieces and add to the saucepan. Cover and allow to cook on a low heat for 12-15 minutes.

  7. After this time, chop the fresh coriander and stir into the thai curry along with a sprinkling of salt and pepper.

  8. Serve hot with rice, noodles or quinoa.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn