Courgette, Tomato & Tofu Curry by @deliciouslyella

1h5

4 servings

🧅

1

Brown onion

🥒

500 g

Courgette

🫘

280 g

Firm tofu

🍅

350 g

Cherry tomatoes

🌿

30 g

Coriander

🫒

3 tbsp

Olive oil

🥥

420 ml

Coconut milk

🍁

1 tsp

Maple syrup

🥥

Coconut yoghurt

🧂

Flaky sea salt

🫙

1 tsp

Coriander seeds

🫙

1 tsp

Cumin seeds

🧅

100 g

Spring onions

🫚

40 g

Ginger

🌶️

2

Green chillies

🍋

1

Lemon

🍅

1 tbsp

Tomato purée

🧂

1 tsp

Fine sea salt

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Toss
    • Brown onion
    • Courgette
    • Firm tofu

    On a large baking tray, toss together the onion, courgette and tofu, and spread out in a single layer leaving a space at the end of the tray for the tomatoes.

  3. Add
    • Cherry tomatoes
    • Olive oil
    • Flaky sea salt

    Add the tomatoes to the tray, drizzle generously with olive oil and season with salt.

  4. Place

    Place the tray in the oven and cook for 40-45 minutes, until deeply golden.

  5. Place
    • Coriander seeds
    • Cumin seeds

    To make the curry paste, place a large frying pan or shallow casserole dish over medium heat, add the coriander seeds and cumin seeds and cook for 3-4 minutes until fragrant.

  6. Add
    • Coriander seeds
    • Cumin seeds
    • Spring onions

    Tip the toasted seeds into a food processor or mini-chopper, then add the remaining curry paste ingredients and the coriander stalks, and blitz until you have a coarse paste.

  7. Return
    • Olive oil

    Return the pan to medium-low heat and warm 2 tablespoons of olive oil.

  8. Add
    • Olive oil

    Add the curry paste and cook for 10-15 minutes until fragrant, until the colour deepens and the oil starts to separate.

  9. Stir
    • Coconut milk
    • Maple syrup

    Stir in the coconut milk and maple syrup, if using, and bring to the boil.

  10. Reduce

    Reduce the heat and simmer with the lid off for 10-15 minutes until reduced by about half.

  11. Stir
    • Brown onion
    • Courgette
    • Firm tofu

    Remove the pan from the heat and stir through the roasted vegetables.

  12. Divide
    • Coriander
    • Coconut yoghurt

    Divide the curry between bowls and garnish with the coriander leaves and a dollop of coconut yoghurt, if using.

Courgette, Tomato & Tofu Curry by @deliciouslyella

1h5

4 servings

🧅

1

Brown onion

🥒

500 g

Courgette

🫘

280 g

Firm tofu

🍅

350 g

Cherry tomatoes

🌿

30 g

Coriander

🫒

3 tbsp

Olive oil

🥥

420 ml

Coconut milk

🍁

1 tsp

Maple syrup

🥥

Coconut yoghurt

🧂

Flaky sea salt

🫙

1 tsp

Coriander seeds

🫙

1 tsp

Cumin seeds

🧅

100 g

Spring onions

🫚

40 g

Ginger

🌶️

2

Green chillies

🍋

1

Lemon

🍅

1 tbsp

Tomato purée

🧂

1 tsp

Fine sea salt

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/12

    On a large baking tray, toss together the onion, courgette and tofu, and spread out in a single layer leaving a space at the end of the tray for the tomatoes.

    🧅Brown onion
    🥒Courgette
    🫘Firm tofu
    🍳Baking tray

  3. Step 3/12

    Add the tomatoes to the tray, drizzle generously with olive oil and season with salt.

    🍅Cherry tomatoes
    🫒Olive oil
    🧂Flaky sea salt
    🍳Baking tray

  4. Step 4/12

    Place the tray in the oven and cook for 40-45 minutes, until deeply golden.

    🍳Baking tray

  5. Step 5/12

    To make the curry paste, place a large frying pan or shallow casserole dish over medium heat, add the coriander seeds and cumin seeds and cook for 3-4 minutes until fragrant.

    🫙Coriander seeds
    🫙Cumin seeds
    🍳Frying pan

  6. Step 6/12

    Tip the toasted seeds into a food processor or mini-chopper, then add the remaining curry paste ingredients and the coriander stalks, and blitz until you have a coarse paste.

    🫙Coriander seeds
    🫙Cumin seeds
    🧅Spring onions
    🫚Ginger
    🌶️Green chillies
    🍋Lemon
    🍅Tomato purée
    🫒Olive oil
    🧂Fine sea salt
    🌿Coriander

  7. Step 7/12

    Return the pan to medium-low heat and warm 2 tablespoons of olive oil.

    🫒Olive oil
    🍳Frying pan

  8. Step 8/12

    Add the curry paste and cook for 10-15 minutes until fragrant, until the colour deepens and the oil starts to separate.

    🍳Frying pan

  9. Step 9/12

    Stir in the coconut milk and maple syrup, if using, and bring to the boil.

    🥥Coconut milk
    🍁Maple syrup
    🍳Frying pan

  10. Step 10/12

    Reduce the heat and simmer with the lid off for 10-15 minutes until reduced by about half.

    🍳Frying pan

  11. Step 11/12

    Remove the pan from the heat and stir through the roasted vegetables.

    🧅Brown onion
    🥒Courgette
    🫘Firm tofu
    🍅Cherry tomatoes
    🍳Frying pan
    🥄Spoon

  12. Step 12/12

    Divide the curry between bowls and garnish with the coriander leaves and a dollop of coconut yoghurt, if using.

    🌿Coriander
    🥥Coconut yoghurt
    🥣Bowls

Composition

Ingredients

Types

Vegetables, Soy, Protein, Herbs, Oils, Plant-based, Sweeteners, Spices, Fruits

Ingredients

Brown onion, Courgette, Firm tofu, Cherry tomatoes, Coriander, Olive oil, Coconut milk, Maple syrup, Coconut yoghurt, Flaky sea salt, Coriander seeds, Cumin seeds, Spring onions, Ginger, Green chillies, Lemon, Tomato purée, Fine sea salt

Notes

Brown onion (or 2-3 shallots, thinly sliced), Courgette (about 3 courgettes, cut into 1/2 cm slices), Firm tofu (1 block, cut into 1cm cubes), Cherry tomatoes (halved), Coriander (handful, leaves for garnish, stalks used in curry paste), Olive oil (plus a drizzle for roasting), Coconut milk (1 tin), Maple syrup (optional), Spring onions (bunch, for the curry paste), Ginger (chunk, for the curry paste), Green chillies (stalks removed, for the curry paste), Lemon (zested and juiced, for the curry paste), Tomato purée (for the curry paste)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 22g, Fat: 29g, Fiber: 6g, Sugars: 11g

Nutritional Information

Minerals

Iron: 3mg, Calcium: 150mg, Potassium: 700mg, Magnesium: 60mg, Sodium: 560mg

Vitamins

Vitamin C: 35mg, Vitamin A: 400mcg, Vitamin K: 45mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Frying pan, Lid, Spoon, Bowls

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian

Geographic

to inform

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Spiced, Zesty, Savory, Aromatic, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (Store in an airtight container,Refrigerate within 2 hours of cooking,Reheat thoroughly before serving), leftovers : 2 months (Freeze in an airtight, freezer-safe container,Thaw in the fridge overnight before reheating,Note: tofu and courgette texture may soften after freezing)