Thai Tofu Curry

INGREDIENTS
1 tbs grated ginger, grated

2 cloves fresh garlic, crushed

1 medium onion, sliced

1 large carrot, sliced

1 zucchini (summer squash), sliced

1/2  red capsicum (bell pepper), sliced

small handful snow peas

 1/2 tsp celtic sea salt

1 tsp stock powder

4 whole kaffir lime leaves

270ml can coconut cream

2 Tbs lemon juice

1/4 cup roughly chopped basil leaves

olive oil for frying

Chilli to taste (optional)

For the Tofu (this will be prepared separately to the vegetables. See green section of method below )
350g firm tofu ,cut into pieces

1 tsp stock powder

1/2 tsp Celtic sea salt

2 cloves fresh garlic, crushed

1/2 Tbs grated ginger

2 whole kaffir lime leaves

METHOD

Fry tofu with all seasoning in a little olive oil. I use a non stick pan and stir occasionally to get a nice golden crust to the outside

Meanwhile, in a separate pan,  sauté onion, garlic, ginger, chilli and lime leaves in olive oil for 1-2 minutes  

Add carrots, followed by other vegetables according to hardness. Once all vegetables are added, fry for a few more minutes.

Add coconut cream, salt and stock powder and allow to simmer covered for 5-10 minutes until vegetables are cooked but not mushy

Finally stir through fresh basil and lemon juice.

Serve on rice 

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