Almond, Mushroom and Tofu Curry (Vegan)


1 - Put the rice on (30-35 mins for brown rice)
2 - chop onions and garlic, add to large pan with garlic and olive oil and fry until changes colour.
3 - chop tofu and mushrooms / grind the spices in a pestle and mortar
4 - add spices to onions and garlic, fry for a couple more minutes
5 - add water, tomato puree, tofu, mushrooms and ffrozen spinach (it will defrost in the pan), bring to boil then cover and lower the heat to simmer.
6 - when rice is almost cooked (about 5 minutes tto go) add the ground almonds to the tofu mixture and stir in, cook for about 5 minutes.
7 - serve. Nice with mango chutney!


Water 550ml
Brown Rice 300g
Ground Almonds 120g
Chilli Powder (or To Taste)
Coriander Seeds 2 Tsp
Cumin Seeds 2 Tsp
Mushrooms (any Kind Will Do) 150g
Frozen Spinach 100g
Tofu (based On Cauldron) 1 Pack
Tomato Puree 1 Tbs
Small Onion Finely Chopped 2
Olive Oil 1 Tbs
Cloves Garlic 1

Hints 'n' Tips

Use the mix of spices with the onion, garlic and puree and add your own choice of veg instead of tofu - as long as the veg or whatever you use comes in at about 700g it works well with any selection.



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VERY GOOD indeed and easy to make. Used ORGANIC SMOKED TOFU (didn't have plain)by CLEAR SPOT and had the SPINACH as an accompanying vegetable freshly picked from garden.
Noted no seasoning mentioned in recipe? I added a tomato stock cube to the water and some salt after tasting at end of cooking.

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