Ingredients Jump to Instructions ↓

  1. 450g extra firm tofu, cut into 2 1/2cm cubes 1/2 head cauliflower, separated into florets

  2. 3 medium carrots, peeled and sliced

  3. 2 onions, halved and sliced

  4. 200g mushrooms, sliced

  5. 5cm piece of ginger, peeled and finely chopped

  6. 1 (400g) tin chickpeas, rinsed

  7. 1 (400g) tin coconut milk

  8. 6 tablespoons tomato puree

  9. 225ml vegetable stock

  10. 3 tablespoons good quality Vindaloo paste

  11. 3 tablespoons vegetable oil salt to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large heavy pot on medium-high heat. Cook ginger and allow to become aeromatic, about 2 minutes.

  2. Add onions, cauliflower and carrots, cook until lightly braised, about 5 minutes.

  3. Mix tomato puree and vindaloo spice into coconut milk. Add coconut milk mixutre to the vegetables, stir. Add remaining ingredients, stir gently.

  4. Bring to the boil then cook at a simmer over medium heat until vegetables are cooked but not overdone, about 15 minutes. Serve over basmati rice or other grain.


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