This is easy to make and results in a lovely creamy curry with chunks of tofu and pak choi, serve with your favourite grain or starch of choice for a wonderful dinner
Ingredients;
200g block firm tofu
1 Tbsp tamari
1 large or 2 small bok choy- approx 150g
1 x 400g tin of chickpeas
1 red onion
1 large sweet potato – 400g
Sauce;
2 cloves garlic
Small thumb size piece of ginger
1 small onion
½ fresh red chilli
Juice of 1 lime
1 tbsp maple syrup
½ tbsp salt
2 Tbsp tamari
1 Tbsp curry powder
½ Tbsp ground cumin
1 Tbsp cinnamon
3 tbsp tomato puree
1 x 400g tin of coconut milk
400ml veg stock
Garnish;
Fresh coriander leaves
coconut yoghurt optional
Chilli flake optional
Method;
Preheat oven to 200 c
- To make the sauce, peel the onion and garlic and roughly chop along with the ginger and add to a blender with the rest of the sauce ingredients. Blend the sauce until smooth.Drain and pat dry the tofu with kitchen paper. Chop the tofu 4 even sized pieces approx 5cm x 7cm x 1cm. Marinate the tofu in 150ml of the sauce and 1 tbsp tamari for 5 minutes….While prepping your vegetables.
- Add to tofu to a small baking tray and spread it out evening along with all the sauce baking in the oven for 25 mins ensuring to turn it once or twice during baking.
- Chop the sweet potato into bite size pieces. Cut the nub off the base of the bok choy and cut into quarters or halves. Peel and chop the onion and cut into 6 pieces. Drain and rinse the chickpeas.
- Add all the veg except the bok choy to an approx 30cm x 24cm x 5cm size ovenproof pan or dish. Spreading the veg out evenly. Bake in preheated oven for 25 minutes along with the tofu. 10 mins before finishing add the bok choy evenly nestled into the sauce in the pan and back into the oven for 10 minutes until
- Put the baked tofu on top and pick the coriander leaves and roughly chop the leaves, serve from the pan with your grain or rice of choice, the chopped coriander and dairy free yoghurt and extra slices of chilli if you like! Enjoy!
