Name: Tofu and vegetable curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram firm silken tofu; 6 clove garlic, quartered; 3 fresh small red thai chillies, chopped coarsely; 10 centimetre stick fresh lemon grass, chopped coarsely; 4 centimetre piece fresh ginger, chopped coarsely; 1.5 centimetre piece fresh turmeric, chopped coarsely; 1 brown onion, chopped finely; 1 tablespoon vegetable oil; 400 millilitre can coconut milk; 1 cup (250ml) vegetable stock; 2 fresh kaffir lime leaves; 4 zucchini, chopped coarsely; 1 cauliflower, cut into florets; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1/3 cup firmly packed fresh coriander, chopped coarsely; 1/4 cup loosely packed fresh thai basil leaves

Tofu and vegetable curry

Buy fresh local produce at farmers' markets. Not only are the fruit and vegetables fresher, they will last longer. Markets can also be cheaper than the supermarket.

Ingredients

300 gram firm silken tofu

6 clove garlic, quartered

3 fresh small red thai chillies, chopped coarsely

10 centimetre stick fresh lemon grass, chopped coarsely

4 centimetre piece fresh ginger, chopped coarsely

1.5 centimetre piece fresh turmeric, chopped coarsely

1 brown onion, chopped finely

1 tablespoon vegetable oil

400 millilitre can coconut milk

1 cup (250ml) vegetable stock

2 fresh kaffir lime leaves

4 zucchini, chopped coarsely

1 cauliflower, cut into florets

1 tablespoon soy sauce

1 tablespoon lime juice

1/3 cup firmly packed fresh coriander, chopped coarsely

1/4 cup loosely packed fresh thai basil leaves

Method

1.Press tofu between two chopping boards with a weight on top, raise one end; stand 10 minutes. Cut tofu into 2cm cubes; pat dry between layers of absorbent paper.

2.Blend or process garlic, chilli, lemon grass, ginger, turmeric, onion and oil until mixture forms a paste.

3.Cook garlic paste in large saucepan, stirring, 5 minutes. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, 10 minutes.

4.Add zucchini and cauliflower; simmer, uncovered, about 5 minutes or until vegetables are tender.

5.Discard lime leaves; stir in tofu, sauce, juice and coriander. Sprinkle with basil before serving.

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