Not sure of the title for this post!

At the top of the page where I am typing this is a tab saying 'moderate comments' - very good advice! I have just lost the whole entry I had spent time typing in, so I certainly need to moderate my comments!!!!! It is unbelievable how easy it is to get rid of one's work, completely without trace.

I will try again as this is a recipe worth keeping and what I have done is only in my head at the moment. I decided to make more of an effort to serve vegetarian meals more often. The report released last week has reduce the amount of red meat that should be in the diet if we want to restrict our risk to various diseases.

Tofu Curry

200 ml lite coconut milk
150 ml chicken stock (I have used water and stock powder and feel this is adequate, as it is a curry)
1 heaped tablespoon of mild curry paste (noot forgetting that we eat the mildest of curries)
2 kaffir lime leaves, shredded
200 g chopped pumpkin
packet of firm tofu, cubed
100 g (1/2 tin - the other half freezes for later) bamboo shoots
150 g beans chopped
150 g broccoli
1 dessertspoon fish sauce
1/2 tablespoon palm sugar (brown is a good substitute)
2 tablespoons of shredded basil leaves to garnish

This recipe is an adaptation of a chicken curry from the Heart Foundation book.


Bring the coconut milk, stock, lime leaves and curry paste to boil and cook, stirring occasionally, for 10 minutes.
Add the pumpkin and simmer until starting to soften.
Add beans, broccoli, bamboo shoots, sugar and fish sauce and cook until vegetables are done.
In the meantime, cook the tofu in a frypan with a little olive oil until browned on all sides.
Add to the vegetable sauce and reheat.
Serve on jasmine rice, boiled with some lemon grass (if you just happen to have some in the refrigerator) and garnish with basil.

This is the first tofu recipe that I have made and really enjoyed. Stirfried tofu is usually marinaded in a soy sauce mixture and I find it a tad strong for my taste.