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Takes: 30 - 35 minutes
Serves: 4

No nutritional information available.

Ingredients

- 1 onion, finely chopped
- 400ml can coconut milk
- 400ml can chopped tomatoes
- 1 tsp brown sugar
- 2 tbsp tomato puree
- 1 block of extra firm tofu, pressed, drained and cubed
- Sea salt and freshly ground black pepper
- 250g purple sprouting broccoli, cut into large florets
- Chopped coriander, for sprinkling
- Rice and/or naan bread, to serve

For the curry paste:

- 1 tsp coriander seeds
- 2 tsp cumin seeds
- Thumb of ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 lemongrass stalk, outer skin and tough ends removed, roughly chopped
- 2 garlic cloves, grated
- 1 shallot, roughly chopped
- ½ tsp tumeric
- Zest and juice of 1 lime
- 3 tbsp vegetable oil
- Bunch of coriander, including the stalks

Method

1. Start by making the curry paste. Lightly toast the coriander and cumin seeds in a dry frying pan for 2 minutes. Add to a food processor with the remaining paste ingredients and blend to a smooth paste. Set aside.

2. Fry the onion in a large pan for 10 minutes, or until softened. Add the curry paste and fry for 2 minutes, or until fragrant. Add all the paste for a spicier curry or reduce the amount to half depending on your spice preference.

3. Pour in the coconut milk, chopped tomatoes, sugar and tomato puree and bring to the boil. Add the tofu and stir everything through the sauce. Reduce to a simmer and cook for 5 - 10 minutes, until the sauce has thickened a little. Season with salt and pepper.

4. Meanwhile, add the purple sprouting broccoli to a separate pan and cover with boiling water. Simmer for 2 minutes, or until softened, then drain. Sprinkle with a little salt and set aside.

5. Serve the curry topped with the broccoli and a sprinkling of coriander and with steamed rice and/or naan bread, if liked.