Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

53.8g 39.2g 0.8g 10.4g 26.7g

olive or coconut oil, to fry

1 red onion, peeled, sliced

2 garlic cloves,

peeled, crushed

thumb-sized piece of

ginger, fi nely chopped

1 lemongrass stalk

1 tsp ground coriander

½ tsp paprika

½ tsp cayenne pepper

1 red chilli, deseeded

and chopped

400g (1²/ 3 cups) fi rm tofu,

pressed and chopped

into chunks

1 red pepper,

roughly chopped

1 head of broccoli

400g tin chickpeas,

drained and rinsed

(1 cup, drained)

2x 400ml tins (3¹/ 3 cups)

coconut milk

1 tbsp tamari

handful fresh basil

handful mangetout

handful spinach

1 Prepare the lemongrass by chopping

the ends off, bashing with the side

of your knife and then slicing down

the middle from top to bottom. This

releases all the flavour.

2 Heat a little olive or coconut oil in

a pan, and add the onion, garlic,

ginger, spices, red chilli and prepared

lemongrass. Fry everything together

for a couple of minutes.

3 Add the chopped tofu, broccoli and

pepper, then fry for 1 minute.

4 Add the chickpeas, coconut milk and

tamari and stir. Allow the mixture

to cook over a medium heat for

around 8-10 minutes

5 Finally add the basil, mangetout

and spinach. Allow it to wilt down.

Remove the lemongrass stalk,

then serve.

TIP Serve with brown rice, quinoa,

or on its own in a bowl.

Thai tofu curry

By James Wythe (www.healthylivingjames.co.uk)

Serves 4 | Prep 5 mins | Cook 15 mins | Calories 755 (per serving)