Easy Lemongrass And Coconut Curry (Vegan)

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Tbsp olive oil (divided)

2 cloves garlic (crushed, or 1 tsp garlic paste from a jar)

2 spring onions (scallions) (thinly sliced)

1 red bell pepper (sliced)

1 red chilli (finely chopped, or 1 tsp chilli paste from a jar)

2 tsp lemongrass paste (from a jar)

2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)

2 tsp garam masala

1 tsp turmeric

400 ml (14oz) tin coconut milk (either full fat or light is fine)

1 vegetable stock cube

120 g (4oz) tenderstem broccoli

80 g (3oz) frozen edamame *I usually skip*

280 g (10oz) firm tofu (diced) or other protein

1 Tbsp cornflour (cornstarch) (optional)

salt and pepper

cooked rice to serve

Directions

Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).

Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.

Add the coconut milk and crumble in the stock cube. Bring up to a simmer.

Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).

Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.

Stir the tofu into the curry and serve with rice.

Nutrition

• Calories: 532 kcal