Easy Curry recipes for vegetarian and vegan diet|Mixed Grains Spinach Curry with Crispy Fried Tofu

Ingredients:

• 120g soup mix (A mix of pearl barley, yellow split peas, green split peas, whole dried peas and red split lentils)
• 100g baby spinach
• 100g carrot, peeled and diced
• 100g celery, diced
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 7g ginger, finely chopped
• 1 red chilli pepper, deseeded and finely chopped
• 400ml water
• 20g creamed coconut
• 1 tbsp tomato purée
• 3 tbsp mild curry powder
• Olive oil
• Bunch of coriander, finely chopped for garnish
• Sea salt flakes
• Black pepper
• 280g hard tofu, cut into cubes
• 1 tsp Chinese five spice

serve 2

Instructions:

1. Soak the soup mix in water for at least 2 hours. Set aside.
2. Heat 2 tsp olive oil in a sauté pan over medium heat. Fry the chopped onion, garlic, and ginger until soft and tender. Add the curry powder and stir well, cooking for 1-2 minutes.
3. Pour the soaked soup mix into the pan and mix well. Add the water, chopped carrot, celery, and tomato purée. Stir well and cover with a lid. Turn down the heat and simmer for about 40 minutes.
4. Meanwhile, mix 1 tsp Chinese five spice with 3 tsp olive oil and marinate the tofu cubes. 5. Set up a fry pan over medium heat and add 1 tsp olive oil. Fry the tofu until crispy, seasoning with salt and black pepper to taste.
5. Add the chopped red chilli and creamed coconut to the soup mix curry. Stir well and add the baby spinach, seasoning with salt and black pepper to taste.

Serve the curry in a bowl and put the fried tofu cubes on top. Sprinkle with finely chopped coriander.