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Think chunks of tofu laced with a creamy yet fresh curry sauce. Tahini is my star ingredient at the moment and works beautifully here (much like any nut butter) to thicken the sauce without the need for any starches or having to simmer it for hours on end.
1 x 400g tin of Organic Kitchen coconut milk
2 tbsp Just Natural Organic curry powder
1/2 tsp Just Natural Organic cayenne pepper
1/2 tsp salt, to taste
2 tbsp tahini
Juice of 1 lemon
2 blocks of tofu, diced
1 tbsp Organic Kitchen extra virgin olive oil
2 cloves of garlic, minced
2 small courgettes, chopped
1 cup sweetcorn, frozen or tinned
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