Vegan Red Thai Curry
If tofu isn’t your thing, try using up those leftover veggies hiding at the back of the fridge. If you’re feeling more adventurous, homemade curry paste is really easy to make!
This curry is perfect with sticky coconut rice and a sprinkle of sesame seeds.
2 tbsp olive or cooking oil
250g tofu, cut in to 2cm cubes
1 onion, chopped
3 garlic cloves, crushed
3cm ginger, peeled and grated
3 tbsp red curry paste
2x 400ml cans of coconut milk
2 tsp chilli powder
4 tbsp soy sauce
1 tsp lime juice (or rice wine vinegar)
6 small potatoes, peeled and quartered
1 handful of green beans, trimmed
1 red pepper, sliced
2 handfuls of spinach
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add half the oil and allow to heat. Add the tofu and gently rotate for ~5 minutes until golden, then remove and set aside.
Add the rest of the oil along with the onion, garlic and ginger, and stir regularly for ~2 minutes until the onion begins to soften, then add the curry paste and combine for a further minute, then press CANCEL.
Add all the other ingredients, leaving the tofu for now, and stir to combine.
Put the lid of and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the tofu back in and stir everything to combine.