Ingredients
- 400g Naked Tofoo, cubed
- 2 tsp ground turmeric
- Olive oil
- 1 medium onion, diced
- 1 clove garlic, crushed
- 15g root ginger, peeled and grated
- 1 tsp cumin
- 1 tsp coriander
- 1 cinnamon stick
- 1/2 tsp turmeric
- 1 red chilli, deseeded and diced
- 1 bay leaf
- 1 green cardamom pod
- 3 cloves
- 1 bay leaf
- 1 tbsp tomato paste
- 1 tin of tomatoes
- 8 cherry tomatoes, halved
- 1 tbsp natural yoghurt (optional)
- Salt & Pepper to season
- 80g green beans
- 3 – 4 coriander leaves
- Lime wedge to serve
Get started
- Marinate the Tofoo in turmeric for half an hour.
- Add the olive oil to a pan and sauté the onion over a gentle heat for 5 mins, until translucent.
- Add the garlic and ginger, marinated Tofoo, followed by the dry spices, bay, and chilli. Cook for a few minutes, stirring to ensure it doesn’t stick.
- Add the tomato paste, tinned tomatoes, green beans and cherry tomatoes, season with the salt & pepper, and cook for 10 minutes over a gentle heat.
- Add the yoghurt if using, season and serve with a wedge of lime and some fresh coriander.
