Spicy tofu curry 

Hot and spicy!

easy cheap vegetarian with nuts, spicy, 2 portions 
10 minutes preparation time, 20 minutes Cooking time

Ingredients

80 g in season mushrooms, sliced
0.5 tbsp fresh coriander
1.5 tbsp ground nut oil
1.5 tbsp thai red curry paste
0.5 tsp ground coriander
200 ml tinned coconut milk
1 tbsp crunchy peanut butter
200 g tofu
0.5 tsp ground cumin
0.5 tbsp soft brown sugar

Instructions

1. Heat the oil in a heavy-based saucepan and add the curry paste, ground coriander and cumin. Cook this over a gentle heat, stirring frequently for 3 minutes.

2. Add the tofu to the pan, mixing to coat evenly in the curry paste. Cook gently, stirring frequently for a further 5 minutes.

3. Add the mushrooms and half the coconut milk to the pan, stir to combine and simmer gently for 5 minutes until most of the coconut milk has been absorbed.

4. Stir in the remaining coconut milk with the peanut butter and sugar.

5. Simmer this gently for a further 5 minutes until the sauce is thick and the tofu is cooked.

6. Garnish with coriander sprigs and serve immediately, for instance with rice.