Spicy Lime & Coconut Tofu Curry

Serves: 3

Cook time: 35-40 mins


  • 2 kaffir lime leaves - shredded
  • 1 tbsp fresh ginger - grated
  • 2 cloves of garlic
  • 1 handful of fresh coriander
  • 1-2 chilli (deseeded and roughly chopped) - depending how spicy you like it
  • 1 onions roughly chopped
  • 1 tsp lime zest
  • 25g desiccated coconut
  • 30ml coconut oil
  • 400ml tin of coconut milk
  • 100g brussel sprouts - halved
  • 1 courgette, sliced
  • 50g green beans or mange tout
  • 1 tbsp lime juice
  • 300g firm tofu



  1. To drain off excess liquid from the tofu wrap it tofu in kitchen paper and place between 2 plates. Put a weight on top and leave for 15-30 minutes.
  2. Place the kaffir lime leaves, ginger, garlic, coriander, chilli, onion and lime zest into a small food processor and blend into a rough paste
  3. Add the desiccated coconut and half the oil and blend again until smooth
  4. Heat the remaining oil in a pan, add the paste and cook until fragrant (about 1 min), add the coconut milk and tofu and bring to the boil, reduce the heat and simmer for 4 minutes until thickened
  5. Add the sprouts and beans / mange tout and cook for 3-4 minutes, add the courgette and cook for another 3-4 minutes until vegetables are tender. Stir in the lime juice.

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