tofu vegetable madras and black rice (with curry traders spice express kit)

Curry Traders spice kits make it easier to cook authentic curry at home. But if you want to be a little more creative with your curry ingredients (or just need to use whatever you have in the fridge), using their spice kits means your balance of flavours will always be spot on. Yum!

what you need

Madras Curry Traders Express Kit
375g Firm Tofu, 1.5-cm cubed
1 tin chopped tomatoes
1 cup coconut cream
2 x brown onion, chopped
2 tbsp ginger, finely grated
2 tbsp garlic, finely chopped
1 cup vegetable broth (I used Nutra Organics Vegetable Broth powder)
1 large zucchini, 1.5cm cubed
1 large red capsicum, diced 1.5cm pieces
1/2 cauliflower, cut in florets
1 medium sized sweet potato, 1.5cm cubed
1 lime
1 cup black rice (I used Forbidden Foods Black Rice)
Coconut Oil

what to do

Heat 1 tbsp coconut oil in a frypan over medium high heat. Add cubed tofu. Cook, turning regularly, until all sides of each piece are browned. Remove from pan. Set aside.

Following the instructions on the Curry Traders Express Kit, mix contents (spices) with garlic, ginger and 1 tbsp oil to form paste. Set aside.

Heat 3 tbsp oil in a saucepan over a medium heat. Add onions and cook for 10 minutes. Stir in ½ of the paste and cook for 5 minutes. Stir in tinned tomatoes and cook for a further 2 minutes.

Pour the tomato onion mixture into blender with 1 cup of vegetable broth and process until  smooth.  Set aside.

In the meantime, cook black rice as per the packet instructions. This should take between 25 – 30 mins.

Heat another 3 tbsp oil in the saucepan on medium heat. Stir in the remaining paste and cook for 1 minute until fragrant.

Add the chopped vegetables to the saucepan and cook for 5 minutes. Stir in coconut cream and cook a further 1 minute.

Add the blended tomato onion mixture to the saucepan and bring to boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.

In the meantime, cook black rice as per the packet instructions. This should take between 25 – 30 mins.

Add tofu and continue to cook for a further 5-8 minutes until vegetables are cooked.

Serve curry with a black rice, lime, and natural yoghurt.

notes

Instead of serving with natural yoghurt, try a mint yoghurt dressing: whisk together in a small bowl : 1/2 cup natural or coconut yoghurt, 1/4 cup roughly chopped mint leaves, 1 tsp chopped garlic or Kehoe’s Fermented Garlic, 1 tbsp lemon juice, salt & pepper.