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15 • minutes
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Tofu Coconut Curry

3/5 (3)


  • tick1 pack tofu, cubed (we love Tonzu)
  • tick1 packet coconut curry sauce (we love Lee Kum Kee)
  • tick1 can Chantal Organics Coconut Milk
  • tick1 tbsp Chantal Organics Raw Virgin Coconut Oil
  • tick2 tsp ginger, minced
  • tick2 cloves garlic, minced
  • tick1 shallot, finely diced
  • tick1 red capsicum, diced
  • tick3 carrots, diced
  • tick½ bag baby white pak choy, roughly chopped (we love The Fresh Grower)
  • tick½ cup natural cashew nuts (we love Alison’s Pantry)
  • tickSalt and pepper, to taste
  • To serve:
  • tickA handful fresh coriander (we love Superb Herb)
  • tick2 microwave pouches of brown rice (we love SunRice)
  • tickWe used a heavy based Le Creuset round casserole dish.


  • Step 1.

    Put a deep heavy based frying pan on medium heat. Add the coconut oil, ginger, garlic, shallots. Stir and fry for 2 minutes.

  • Step 2.

    Add the coconut curry sauce, coconut milk, cubed tofu, capsicum, carrot, and cashew nuts to the pan and stir. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the pak choy and, stir and cook for a further 5 minutes.

  • Step 3.

    Heat the rice as per packet instructions.

  • Step 4.

    Spoon into bowls and garnish with fresh coriander, extra cashews and extra steamed pak choy.

Chantal Organics Products used

Coconut Milk
Virgin Coconut Oil

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3/5 (3)

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