An easy dinner for 2. Make sure your curry paste is vegan, if needed.
Advertisement - Continue Reading Below
Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
818
Ingredients
1tsp.
olive oil
1
small onion, finely chopped
1
garlic clove, crushed
80g
korma curry paste, we used Geeta's, see intro
200ml
light coconut milk
3Tbsp.
ground almonds
280g
extra firm tofu, cut into 2cm pieces, we used The Tofoo Co.
125g
Tenderstem broccoli, cut into 3cm pieces
Small handful coriander, roughly chopped
2
parathas, to serve
Directions
Step 1Heat the oil in a medium pan over medium-high heat and cook the onion for 5min, until softened. Stir in the garlic and curry paste and cook for 2min, until fragrant.
Step 2Stir in the coconut milk, ground almonds and 100ml water and bring to the boil. Add the tofu and broccoli, reduce heat and simmer for 5min, or until the broccoli is just tender. Check seasoning.
Step 3Divide between 2 bowls, sprinkle over the coriander and serve with parathas.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
