Prune Curry

This vegan curry combines a delightful blend of vegetables and is paired with the fruity notes of prunes and creaminess of coconut milk.

Prep Time 25 minutes

Cook Time 30 Minutes

Serving Size: 4

Calories: 660

Carbohydrates: 60g

Protein: 18g

Fat: 41g

Fiber:11g

Sugar: 26g

1 pkg (12 oz) extra firm tofu, cubed
1/2 lb green beans
3 1/2 cups broccoli florets
2 1/2 cups sliced carrots
1 tbsp minced ginger
1 red chili, deseeded & finely chopped
1 1/4 cups Sunsweet Prunes, quartered
2 tbsp vegetable oil
1 can (13.5 oz) coconut milk
1 2/3 cups vegetable broth
2 tsp yellow curry paste
1 tsp cornstarch
Salt and pepper to taste
1 tbsp lime juice
1/2 cup chopped toasted cashews
1/4 cup Thai basil leaves

Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.

Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.

Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.

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Developed by Alyssia Sheikh of Mind Over Munch.