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Spicy Tofu & Pea Curry

spicy tofu and pea curry



  1. 350 g purple sprouting broccoli, including leaves
  2. 1 onion, finely chopped
  3. 280 g organic firm tofu
  4. 150 g organic peas, fresh or frozen
  5. 2 red chillies, seeds in, chopped
  6. 2 cloves garlic, peeled and chopped
  7. 3 cm piece ginger, peeled and chopped
  8. 1 can organic chopped tomatoes (LJ080)
  9. 1 tsp cumin seeds (HE175)
  10. 1 tsp turmeric (HE161)
  11. 1 tsp sea salt
  12. 20 g fresh coriander, chopped
  13. 2 tbsp ground nut, or similar vegetable oil


  1. Depending on the type of tofu you are using, you may need to squeeze out any excess moisture. Do this by wrapping the block of tofu in a clean tea towel or several layers of kitchen paper and placing it between two flat chopping boards or baking trays. Put weights carefully on top and leave for at least thirty minutes. Cut the pressed tofu into roughly 2 cm cubes.
  2. Use a blender or a pestle and mortar to blend the garlic, chilli and ginger into a paste.
  3. Heat the groundnut oil in a large saucepan over a medium heat. When the oil is hot, add the cumin seeds. They will sizzle and start to brown. After thirty seconds add the onions and cook, stirring for five minutes or until the onion is soft and translucent. Add the tofu cubes, turmeric, sea salt and the chilli, garlic and ginger paste and stir carefully for another minute. Add the chopped tomatoes and 150 ml fresh water, followed by the peas. Stir and bring to a simmer.
  4. Reduce the heat to low. Cook for a further 15 minutes, stirring periodically. Remove from the heat, stir in the coriander and serve.

Recipe courtesy of circusgardener.com

spicy tofu and pea curry
spicy tofu and pea curry
spicy tofu and pea curry
spicy tofu and pea curry