Food Hospital - Super Fragrant Soya Coconut Curry

[herbsandhelpers]

Super Fragrant Soya Coconut Curry

This curry uses 2 types of soya, edamame beans and tofu so for those trying to up their soy intake this is a brilliant dish. It’s super tasty for anyone else though and a welcome, lighter change to the usual chicken tikka masala.

Serves 4

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

Oil spray

2 cloves of garlic, peeled and finely sliced

A thumb sized piece of ginger, peeled and roughly chopped

1 stick of lemongrass, bruised and finely sliced

1 red chllli, deseeded and finely chopped

1 tablespoon of coriander seeds, dry toasted and crushed

500g of firm tofu

2 handfuls of soya beans

1 × 400g tin of chickpeas

2 handfuls of cherry tomatoes, halved

1 × 400ml tin of coconut milk

A small bunch of fresh coriander, leaves picked

2 limes

Method

Heat a large shallow pan or wok and spray with oil spray, add the garlic, ginger, lemongrass and red chilli and fry for a couple of minutes, add the coriander seeds and tofu and fry for another couple of minutes.

Next add the soya beans, chickpeas, tomatoes and coconut milk, half fill the tin with water and add this too. Bring to the boil and simmer for 5 minutes until the sauce has thickened slightly.

Serve in bowls with simple steamed rice, sprinkle with coriander leaves and finish with a squeeze of lime.

For more recipes featuring chickpeas, visit the 4Food site