Recipe of the Week
Rachel of Flora and Flow!
This week’s recipe inspo comes from the talented Rachel Mason!
Rachel is a nutrition student who loves cooking, writing and photography. She spends much of her time reading the latest research about health, and considers good nutrition to be an essential part of holistic wellness. Her simple recipes focus on whole food, plant-based ingredients, and are often taste-tested by her 2 young nieces who love to help out in the kitchen.
Rachel is a firm believer that the key to a good sauce is versatility. Once you’re confident with the combination of spices and flavours, then you can start to play around with different sources of protein and carbohydrates.
Easy Green Curry with Tofu Recipe
In this Easy Green Curry with Tofu recipe, Rachel has used firm tofu as the bulk of this curry.
You can easily substitute the tofu for fish, potatoes, jack fruit, or reduce the amount of tofu and include low FODMAP vegetables, like carrots, eggplant etc.
Easy Green Curry is easy to make, delicious and low FODMAP!
Serves: 3-4
Ingredients
400ml canned coconut milk
1 green chilli, de-seeded
1 cup fresh coriander
2 cups baby spinach leaves
1/2 teaspoon cumin seeds
1/4 teaspoon salt
Pinch of pepper
2 teaspoons apple cider vinegar
2 teaspoons garlic oil
1/4 teaspoon freshly ground nutmeg
500g firm tofu
Method
Put coconut milk, chilli, coriander, spinach leaves, cumin seeds, 1/4 teaspoon salt, pinch of pepper, apple cider vinegar, garlic oil and nutmeg into a blender. Blitz until well combined.
Use paper towel to pat dry the firm tofu. Cut into bite-sized cubes.
Pour your green sauce into a pot and put on a medium to high heat.
Add the pieces of tofu to the sauce, cover partially with a lid and allow the curry to come to a boil.
Reduce to a simmer and cook for 20 minutes, stirring occasionally.
Serve with rice, a squeeze of lime, a sprinkle of salt and white sesame seeds.
To serve: wedge of lemon or lime, white sesame seeds, sprinkle of salt and cooked rice
Instagram: @floraandflow_
