Mushroom, zucchini and tofu curry

The three most versatile ingredients, all combined into one dish! You can’t go wrong with this one!

 Ingredients

• 1 Tbsp coconut oil

• 1 dry red chilli

• 1 3cm cinnamon stick

• ½ tsp cumin seeds

• 1 tsp finely chopped green chilli

• ½ tsp finely chopped garlic

• ½ tsp finely chopped ginger

• Salt to taste

• ½ tsp turmeric powder

• 1 tsp cumin-coriander powder

• ½ tsp garam masala

• 1 tsp red chilli powder

• 1 cup cubed tofu

• 1 cup sliced zucchini

• 2 cups sliced mushrooms

• ¼ cup coconut milk

• Handful of chopped coriander

Method

1. Heat coconut oil in a non-stick pan. Add dry red chilli, cinnamon and cumin.

2. Once the seeds have slightly browned, add green chilli, ginger and garlic. Stir so that the oil is flavoured well with these spices.

3. Add tofu, salt, turmeric, cumin-coriander powder, garam masala and red chilli powder. Fry tofu for 2-3 minutes.

4. Add zucchini and mushrooms. Mix well and cook for another 5 mins.

5. Add coconut milk and cook until most of the liquid evaporates.

6. Garnish with coriander. Best served with jasmine rice.