Make Ahead

Quick curry | Gluten-free vegan yellow curry

April 30, 2017
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Photo by Alannah | Kale Mary
  • Serves 3
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

What You'll Need
  • For the tofu
  • 250 grams organic non-GMO tofu, cut into triangles
  • 4 tablespoons vegan fish sauce (see note)
  • 1/2 lemon, juiced
  • 2 tablespoons dried wakame flakes
  • 2 teaspoons garlic powder
  • 1/4 teaspoon smoked sweet paprika
  • 1 teaspoon salt
  • For the curry
  • 1 brown onion, halved and cut into even slices
  • 1 mild red chilli, de-seeded and sliced longways
  • 1 thumb-sized piece of ginger, sliced into matchsticks
  • 1 clove fresh garlic, diced
  • 1 teaspoon garlic powder
  • 1 tablespoon ground cumin
  • 270 milliliters coconut milk
  • 2 tablespoons filtered water
  • 1 teaspoon vegetable stock powder
  • 200 grams baby spinach
  1. Preheat oven to 200 degrees C.
  2. Marinate the tofu in vegan fish sauce and lemon juice for at least 5 minutes in the fridge (the longer, the better, but who has time to wait?). Then, in a small bowl, combine the wakame, garlic, paprika and salt. Add each piece of tofu to the mix and evenly coat.
  3. Place tofu on a baking tray and put in the oven for 20 minutes.
  4. Cook onion in a wide-based saucepan over a medium heat. Once soft, add the ginger, chilli and garlic (both fresh and dried) and cook until fragrant. Add the cumin and stir until mixed through.
  5. Add the coconut milk, water and vegetable stock powder and cook for a minute longer before adding the spinach. Cook until spinach has wilted then serve into bowls with some steamed rice and a couple of pieces of baked tofu on top.
  6. NOTE: Vegan fish sauce is available from Asian grocery stores. Look out for it in the vegetarian section. Otherwise, check out the internet. Not vegan? Use real fish sauce.

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