Eats shoots and leaves

Tofu curry

You will need:

3 tablespoons extra-virgin coconut oil 1 stick celery, sliced 2 green peppers, de-seeded and sliced 1 white onion, peeled and diced 1 green chilli, sliced 400g tofu, cubed Good twist of the salt and pepper mill 30g mild curry powder 1 x 350ml tin coconut milk 1 tablespoon soy sauce 1 tablespoon maple syrup 6 garlic cloves, grated 1 fat thumb-sized piece of ginger, peeled and grated

For the salsa, you will need:

red onion, diced Juice and zest 1 unwaxed organic lime 1 small tin of sweetcorn, drained

cucumber, diced Fresh coriander leaves (optional) 1 In your largest stock pot or pan, gently warm two tablespoons of the coconut oil. Tip in the sliced celery, the sliced peppers, the diced onion and the sliced chilli, and sweat for 15 minutes, until they are fragrant and soft. 2 While your veg party, heat the remaining tablespoon of coconut oil in a skillet over a medium-high flame. Sear the cubed tofu and cook it until it is coloured on all sides. Season with some salt and freshly ground black pepper. Add the tofu into your medley of vegetables, along with the mild curry powder, and coat thoroughly. 3 Now pour in the tinned coconut milk. Fill the empty tin with fresh filtered water, and add to the curry. Repeat — you should be adding about 700ml of water in total. Add the soy sauce and the maple syrup. Cook for 20 minutes on a medium gurgle. 4 Taste, adding more salt and freshly ground black pepper if necessary, then add the grated garlic and the grated ginger. Cook for a further five minutes, then ladle into deep bowls and serve. 5 Tumble all the salsa ingredients together, and tickle the top of each bowl of tofu curry.