Tofu Curry (Bean Curd)

4 to 6 servings

Ingredients

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots/ onions
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup peanut butter (ground fresh roasted peanuts to make butter)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste
1 cup water
2 cups light coconut milk
3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 (200g) packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots
1 large red bell pepper/ capsicum cut into 3/4-inch pieces 


Method:

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime juice and peel, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

Aurbergine Curry with Lemongrass

''Got the recipe idea for this Thai style curry form BBC Good Food channel''

Recipe:
3 dried red chillies chopped
3 green chillies chopped
6 garlic cloves , roughly chopped
knob of fresh ginger , peeled and chopped
2 lemongrass stalks, trimmed and chopped
Tomato 1 cubed
2 tbsp ground turmeric
1 tsp chilli powder
2-3 aubergines (about 600g) quartered lengthways, then halved
1 tbsp olive oil
1 tbsp sugar
6 shallots , finely chopped
1 tbsp Soya sauce
400ml can coconut milk
400ml vegetable stock or water
salt

Method:

Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste.

Set aside.

Mix the turmeric and chilli powder together and rub it with little salt all over the aubergine wedges.
Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. (Do not deep fry them)

Cook the paste,green chillies, sugar and shallots for a few minutes.  Add Tomatoes and try for till little tender. return the aubergines to the pan. Add the soya sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 10 mins. Season to taste. Serve hot with steamed rice or bread to mop up all the juices.

Per serving
268 kcalories, protein 5g, carbohydrate 17g, fat 20 g, saturated fat 14g, fibre 3g, sugar 10g, salt 1.39 g