“The spices in this dish are wonderful for reducing inflammation, boosting the immune system and promoting good circulation,” says cook and nutritionist Rosemary Ferguson.

“Tofu is a great plant-based protein, full of iron and calcium. The ginger is a wonderful digestive aid. The vegetables are full of fibre, vitamin C, vitamin K and have powerful antioxidant properties.”

You’ll need:
(Serves 4)

  • 1 block of firm tofu – cubed
  • 2tsp curry powder mild
  • 1tsp turmeric powder
  • 1/2tsp ground coriander
  • 2tsp salt
  • 1/2tsp coconut sugar
  • 1tsp fresh grated ginger
  • 1 can of coconut milk
  • 1/2 cup vegetable stock
  • 2 cloves garlic crushed
  • 1 bag of Strong Roots Winter Green Vegetables
  • 1 onion
  • 1 small bunch of coriander
  • Coconut oil


1. Drain the tofu and squeeze carefully with hands or two chopping boards to get out any excess water.

2. In a small bowl combine the curry powder, turmeric, coriander, ginger, salt and sugar. Toss to combine.

3. Add some coconut oil to a nonstick pan, add the onion and garlic and soften.

4. Add tofu and spices and fry off for a further five mins. Add coconut milk and vegetable stock.

5. Add the Strong Roots Winter Green Vegetables and mix through. Cook for a further five minutes. Serve with coriander. (Strong Roots is available at Tesco, Asda, Sainsbury’s, Wholefoods and Ocado.)

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