Pat the tofu dry and cut it into cubes. Prepare the courgette, pepper and mushrooms, and finely chop or grate the ginger.
Heat the coconut oil in a large frying pan and fry the tofu until golden brown all over. Then take it out of the pan and set it aside for a moment.
Toast the curry paste and ginger briefly in the same pan until fragrant. Then add the courgette, pepper and mushrooms and fry for a few minutes.
Pour in the coconut milk and simmer the curry over a medium heat until the vegetables are soft but still have some bite.
Return the tofu to the pan and warm it through briefly in the curry. Season to taste with soy sauce.
Serve with roughly chopped coriander. Basmati or jasmine rice goes well with it.
Good to know
This curry is quick to make and still beautifully rounded in flavour. Creamy, spicy and just right when you want something easy and warm.
Swaps
Tofu → tempeh (also provides protein and fibre); soy sauce → tamari (gluten-free alternative with a similar flavour); mushrooms → broccoli (provides fibre and vitamin C)
Allergens
Contains soya and gluten (soy sauce); tamari is a gluten-free alternative. For children, use the curry paste sparingly; in pregnancy, use fresh, well-washed herbs and good kitchen hygiene.
