Chilli Lime Curry

The wonderful Amiria from Soulful Vegan Cooking has created this adaptation of a Thai Curry from her cookbook, using a pre-made chilli paste rather than creating one. The pre-made chilli paste used in this recipe Latasha’s Kitchen Indonesian Kuri Paste, it’s vegan, gluten-free and the flavours are amazing!

Ingredients

3 medium Potatoes cut into 2-3cm cubes

3 Carrots

1/3 head of Broccoli

250g Firm Tofu, drained, cut into 3cm cubes & sprinkled in Himalayan salt

2 cups Coconut Cream

2-3 tbsp Latasha’s Kitchen Indonesian Kuri Paste

2 Lime leaves, ripped in half (or 1 Kaffir Lime leaf)

1/2 cup Vegetable Stock

2-3 tsp Tamari

1 tbsp Lime juice (freshly squeezed)

1/2 -1 tsp Lime Zest

1-2 small Red Chillies, sliced (if you want it chilli/hot)

1/2 tsp Cumin powder

1/2 tsp Coriander Seed powder

1/4 tsp Himalayan Salt

1-2 cups cooked Jasmine Rice

Directions

1. Boil the potatoes and steam the carrots & broccoli until just soft.

2. In a frying pan on high heat, fry tofu cubes in olive oil until each side is golden and crispy. Take off heat.

3. In a cast iron pan on medium-high heat, bring coconut cream, Latasha’s Kitchen Indonesian Kuri Paste and lime leaves to a boil, mixing every 1-2mins.

4. Once the coconut cream boils, add vegetable stock, tamari, lime juice, lime zest, chillies, spices and himalayan salt. Stir and simmer for 1-2 mins.

5. Mix in potatoes, carrots, broccoli and tamari, mixing until everything is covered in the curry sauce.

6. Let simmer on low heat for 10mins, stirring every couple minutes. Add extra tamari, lime juice and/or spices to taste.

Serve with jasmine rice.