WITH the indulgent excesses of Christmas swiftly fading into distant memory, a healthy diet is top of the agenda for many as they head into the new year.
4 cloves of garlic
2 inches of root ginger
1 medium onion
About 10 mushrooms
1 handful fresh coriander
400g firm tofu
1 tin of chickpeas
Extra virgin olive oil
1 tin of tomatoes
1 tin of coconut milk (or a small 160ml tin of coconut cream)
A pinch of chilli flakes (plus extra if you like)
1 tsp turmeric,
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp cinnamon (or use a couple of tbsp of curry powder to save time if you like)
Sea salt and black pepper (optional)
Wholegrain rice to serve
Peel and crush or finely chop the garlic. Peel and grate or crush the ginger.
Peel and finely dice the onion. Slice the mushrooms. Finely chop the coriander.
Drain the tofu if it’s in liquid, pat dry with a clean towel, and cut into bite size pieces.
Drain and rinse the chickpeas. Blend the tin of tomatoes until smooth (optional).
In a non-stick frying pan, heat one to two table spoons of olive oil over a medium heat. Add the tofu and fry until golden brown, turning every so often so it gets cooked on all sides. (Alternatively you could bake the tofu in the oven if you want to make it without oil, which works fine as well.)
Meanwhile, in a large saucepan, heat one table spoon of olive oil over a medium heat and add the onion, garlic and ginger. Cook for a few minutes, stirring every now and again.
Add the mushrooms and cook for a few more minutes, stirring every now and again.
Add the spices and stir and cook for a minute. Add the tin of tomatoes and the “cream” part from the tin of coconut milk (or tin of coconut cream if using) and stir. (If using a tin of coconut milk, reserve the watery part of the tin for using in a smoothie! You can add a little extra water (or the coconut water) if you think it needs it.
Bring to a simmer, add the tofu, chickpeas, half the fresh coriander, and simmer for about 15 minutes.
Serve with wholegrain rice, with the remaining coriander scattered on top.