Reduced-Carb Tofu Masala Curry

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 100g kale
• 200g peanut satay tofu
• 10g masala seasoning
• 50g tomato paste
• 200ml coconut milk
• 150g peas
• 20g slivered almonds
• 10ml vegetable oil
• 5ml sugar
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop the garlic. Tear the kale leaves into small pieces, discarding the stems. Quarter the tofu pieces.
2. Step 2 — Start curry
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic, masala seasoning and half the tomato paste* and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Simmer curry
   Stir the tofu, kale, coconut milk, peas and 250ml (1 cup) water into the onion mixture and bring to a simmer over medium heat. Cover and cook for 6-7 mins until the vegetables are tender.
4. Step 4 — Toast almonds
   Meanwhile, put the almonds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
5. Step 5 — Serve up
   Remove the lid and cook the curry for a further 1-2 mins until slightly thickened. Stir in 1 tsp sugar and 1 tsp white vinegar. Taste, then season with salt and pepper. Divide the curry among bowls and scatter with the almonds. Enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander leaves for a burst of freshness.

Allergens

Gluten, Peanut, Sojabohnen, Wheat, Sulfit, Almond