Kumara, broccoli and tofu curry
1 onion, diced
2 cloves garlic, finely diced
2 teaspoons grated fresh ginger
40g Indian curry paste
1/2 teaspoon dried red chilli flakes
2 cups (about 300g) diced kumara
3 cups (about 300g) broccoli florets
400g firm tofu, cubed
1 cup light & creamy coconut-flavoured evaporated milk
1 clove garlic, minced
2 teaspoons reduced-fat spread
2 small (40g) wholemeal pita breads
Total fat 13g
Saturated fat 3g
Dietary fibre 7g
1 Spray a large frying pan with oil and place over a high heat. Cook onion, diced garlic and ginger, stirring for about 5 minutes or until onion softens. Add curry paste and chilli flakes. Cook for 1 more minute until fragrant.
2 Add 2 cups water and bring to the boil. Reduce heat to medium then add kumara and cook for 5-10 minutes or until kumara is tender and curry has reduced and thickened.
3 Add broccoli, tofu and coconut milk. Reduce heat and simmer for about 5 minutes or until broccoli is tender-crisp and tofu is heated through.
4 Meanwhile, place an oven grill over a medium-high heat. Combine minced garlic and spread. Spread pita breads with garlic ‘butter’ and grill for 3-4 minutes or until spread has melted and pitas are a little crispy. Cut in triangles.
5 Serve curry topped with garlic pita pieces.
Make it gluten free: Use gluten-free bread and check curry paste and and tofu are gluten free.
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