Recipe of the Month

Happy New Year!

As January begins I am beginning my Veganuary journey, and here is my first recipe of 2019 which I adapted from a recipe my sister cooked me by 3 fois par jour. Needless to say… it was delicious!

Tofu and Coconut Milk Curry

Ingerdients: Tofu cut into chunks, Fresh Coriander, Toasted Almonds, Olive Oil

For the sauce: 1 can coconut milk, 2 diced tomatoes, 1 large onion (roughly chopped), 1 tablespoon coconut oil, 2 gloves of garlic (crushed), 1 tablespoon fresh ginger (grated), 2 teaspoons turmeric, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon red chilli flakes (or less if you don’t like spice!)

  1. Prepare the tofu by squeezing out the excess water and leaving it pressed to remove any excess.
  2. Cook the onion and spices in a pan for 10 minutes. Add the garlic and cook for several more minutes.
  3. Pour the paste, coconut milk, and tomato into a pot. Season generously and bring to a boil. 
  4. Add the tofu and simmer for 15–20 minutes. 
  5. Serve with basmati rice, toasted almonds, and fresh coriander.