I batch cook the curry paste for this and have it to hand when I want a super quick dinner. When it comes to veggies, if you want this ready and cooked within a few minutes use things that will cook quickly: sugar snap peas, beans, mushrooms, thin sliced carrots, courgettes and spinach.
Here I have used squash as I think it’s such a comforting winter vegetable and with the added tofu and chickpeas, this is filling and naturally rich in vegan protein.
I hope you enjoy!
– 3 red chillies
– 1 tsp. ground coriander
– 1 handful coriander stalks
– 1inch of ginger
– 1 zest of lime
– 1 red pepper
– 4 shallots
– 1 stick of lemongrass
– Pinch of salt & pepper
– 2 Cloves of garlic
– 400g tofu
– Soy sauce/or tamari if you want gluten free
– 1 Onion, chopped.
– Oil – I used olive oil but you could use coconut oil
– 300g of butternut squash, chopped into chunks
– 1 courgette, chopped into chunks.
– 1 tin/400g chick peas.
– 1 vegetable stock cube
– 1 packet/130g of baby corn.
– 60g broccoli
– 1 can of coconut milk
– Coriander to top
– Brown rice to serve
1. Place all the paste ingredients into a food processor and blitz until everything is finely chopped.
2. Cut the tofu into bite size chunks and leave to marinade in the soy or tamari sauce. Set aside.
3. In a large pan heat the oil and lightly fry two tablespoons of the paste.
4. The rest can be stored in the fridge in a sealed jar.
5. Fry the onion and the butternut squash for a few minutes to soften before adding the broccoli and courgette.
6. Add 1 cup of boiling water with stock cube and leave to simmer on a mid-range heat for 10 minutes.
7. When the stock has reduced and the veg are soft add the tofu and chickpeas and coconut milk.
8. Simmer for a further 10 mins and season with salt and pepper.
9. Serve with bowls of steaming brown rice and topped with fresh coriander.
Holly White is a Fashion Journalist and Broadcaster who is passionate about style, natural beauty and plant-based eating.
You can follow all of her activity on her personal blog, www.holly.ie.