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Garden Pea Curry

  • Super simple
  • 0:35 m
  • 16 ingredients

We're celebrating curry week here at BOSH! HQ by giving you a week FULL of amazing curry inspired recipes! Next is our Garden Pea Curry - packed full of peas, tofu and served in a rich and velvety sauce its giving us life on this cold and dreary day!

Serves: 2

Ingredients

For the Curry

  • 3 tbsp coconut oil
  • 280g extra firm tofu
  • 4 spring onions
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • 2 tbsp vegan Thai green curry paste
  • 1 tbsp soy sauce
  • 300ml vegetable stock
  • 500g frozen peas
  • 100g baby spinach
  • 30g coriander
  • salt, pepper & sugar to taste

To Serve

  • 100ml full-fat coconut milk
  • chilli flakes
  • crispy onions
  • rice

Before you start

Food processor | High sided frying pan

Step 1

Prepare the ingredients

  • Cut the tofu into 2cm chunks
  • Trim and finely slice the spring onion
  • Peel and grate the garlic and ginger
  • Make the vegetable stock
  • Twist the leaves off the coriander, save the leaves and finely chop the stalks

Ingredients

  • 280g extra firm tofu
  • 4 spring onions
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • 30g coriander

Step 2

Prepare the Tofu

  • Warm 2 tbsp of coconut oil over medium heat in a high sided frying pan, add the tofu to the pan and fry for 3 minutes and constantly stir
  • Add the spring onions, coriander stalks, garlic and ginger and fry for 3 minutes
  • Transfer the tofu to a plate and set to one side

Ingredients

  • 3 tbsp coconut oil

Step 3

Prepare the sauce

  • Add the curry paste and soy sauce and stir for 1 minute
  • Add the stock, stir and simmer for 1 minute
  • Add the peas to the pan and fold into the sauce
  • Reduce the heat of the hob then add the spinach and coriander (reserving a few leaves for garnish) and fold to wilt
  • Add the contents of the pan to the food processor and blend until smooth

Ingredients

  • 2 tbsp vegan Thai green curry paste
  • 1 tbsp soy sauce
  • 300ml vegetable stock
  • 500g frozen peas
  • 100g baby spinach

Step 4

Finish and serve

  • Add the remaining 1 tbsp coconut oil to the pan and warm over medium heat Add the tofu, stir to coat and simmer for a further couple of minutes until warmed through
  • Pour the contents of the blender over the tofu and bring to a gentle simmer
  • Taste and season to perfection with salt, pepper and sugar
  • Swirl the coconut milk over the curry, sprinkle over the chilli flakes, crispy onions, garnish with coriander and serve immediately with the grain of your choice (we like rice)

Ingredients

  • salt
  • pepper & sugar to taste
  • 100ml full-fat coconut milk
  • chilli flakes
  • crispy onions
  • rice