Vegan and Gluten-Free, Spicy Tofu Curry with Black Rice

Here’s our gluten and vegan, spicy tofu curry with black rice. A quick, fresh, healthy meal, prepared and cooked in 30 minutes, inspired by Thai and Indian home cooking.  After visiting Thailand, we felt deeply inspired by their use of spices and the sweet and sour and chilly flavors. Through our experience with Indian cooking, we thought we'd combine a few spices from the two Eastern countries and my love for coconuts.

Cook & prep time: 20 – 30 mins


  1. In a pan, heat a little oil (either rapeseed, olive, coconut oil)
  2. Add chopped onions and fry for a few mins
  3. Add pea-shoots, baby corn and tenderstem broccoli
  4. Stir-fry for 3 mins on medium heat
  5. Add 1 tbsp mild curry powder, salt to taste, 1 tsp tomato puree and sesame seeds
  6. Then add bite-size tofu and mix for a further 3 mins
  7. Followed by minced garlic, red chilly and mix for 1 minute 
  8. Now add a tin of coconut milk 
  9. A stick of cinnamon and simmer for 5 mins on med-low heat
  10. Set aside for 5 mins before serving
  11. Server with boiled black rice and a slice of lime