Hot Vegetarian Vegan Vegetables Main Course Dairy Free Eggless
1 x 400g/14oz tin
1/2 teasp Brown
1-½ teasp Curry
1 teasp freshly
2 teasp Chile
Tofu, cut into 2.5cm/1-inch cubes
4 Large Tomatoes,
1 Yellow Capsicum
(sweet pepper), deseeded and thinly sliced
8 Spring Onions,
(white and green parts) chopped
1 tbsp freshly
275g/10oz Bok Choy,
1. Place the a
coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger,
and chili paste in a large frying pan and bring to the boil over a medium heat,
stirring to mix well.
2. Add the tofu,
tomatoes, pepper, mushrooms, and finely chopped green onions, mix well and cook
for 5 minutes, stirring occasionally.
3. Add the basil,
bok choy, remaining soy sauce and salt, and continue to cook for a further 5
minutes, or until the vegetables are tender-crisp. Serve immediately with rice.