Zero Waste Vegan Curry
Speedy to make, vegan friendly, packed with zero waste tips including using up all of your veggies and leftovers to make a soup / stock mix.
Ingredients
- 1 pack of Cauldron's Marinated Tofu Carbon Neutral
- 1 red onion finely chopped
- 1 red chilli finely chopped
- 4 cloves garlic minced
- medium broccoli florets and stalk
- 1 red pepper
- 1 heaped tsp curry powder
- 1/2 tsp turmeric powder
- 400 ml tinned coconut milk
- 200 ml water
- Handful of fresh coriander or parsley save the stalks and leftovers
Instructions
- Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
- Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
- Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
- Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
- Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry
Video
Notes
*Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set - perfect to add to soups, curries and stews for instant flavour