Tofu, Pea & Capsicum Curry

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Tofu, Pea & Capsicum Curry

Recipe by Justine Schofield

pax icon 4 person   | time 30 minutes
 

Ingredients

  • 1 tbsp AYAM™ Coconut Oil
  • 1 packet firm tofu, cut into even sized strips or cubes
  • 1 cup green peas, fresh or frozen
  • 1 red capsicum, sliced finely
  • 1 onion, sliced finely
  • 1 tbsp ginger, grated
  • 1 garlic clove, crushed
  • 1 270ml can AYAM™ Coconut Milk
  • 1-2 tbsp AYAM™ Green Curry paste
  • 250ml vegetable stock
  • 1 bunch coriander, chopped finely
  • 100g baby rocket leaves
 

Method

  1. In a frying pan/wok heat oil, add onion and cook for 1-2 minutes, add ginger and garlic, cook until fragrant. Add curry paste and stir-fry for 1-2 minutes.
  2. Add tofu, peas and capsicum, cook for 2-3 minutes, turn down the heat, pour in coconut milk and enough stock to cover. Gently simmer for 5-10 minutes.
  3. Stir-in coriander and rocket, take off the heat.

Serve with steamed brown rice.