Olive oil spray
2 tbsp Korma curry paste
2 tsp garam marsala spice mix
1 cup chopped carrots
1 brown onion, chopped
3 cloves garlic, crushed
½ cup unsweetened shredded coconut
1 x 400g can crushed tomatoes
2 cups reduced-salt chicken stock
1 small cauliflower, cut into bite-sized florets
350g firm tofu, cut into 2cm cubes
1 lemon, juiced
1 cup green beans, cut into 2cm lengths
2 cups cooked brown rice (optional)
1 handful fresh mint or coriander (optional)
Spray a large pot with olive oil spray and heat over medium heat. Sauté the spices, carrots, onion, garlic and coconut for 10 minutes.
Add the tomatoes and chicken stock and bring to the boil. Reduce the heat to medium, cover and cook for 15 minutes. Blend in a food processor until smooth.
Add the puree back to the pot along with the cauliflower, tofu and lemon juice. Bring to the boil, reduce to medium heat, cover and cook for 13 minutes. Add the green beans and cook for a further 2 minutes.
Serve with brown rice sprinkled with coriander or mint.
3 serves of vegies in each serve of this recipe.