Dairy free Archives

Easter recipes

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Aliums

Banger, onion and leek roast

1 hour, 20 minutes

Turmeric-and-coconut cabbage

Serves 4

Difficulty Easy

Ingredients

3 T coconut oil
2 t ground cumin, lightly toasted
2 t ground coriander, lightly toasted
1 T fresh turmeric, finely chopped
4 garlic cloves, finely chopped
1 T fresh ginger, finely chopped
1 x 297 g box tofu, cubed
20 g coconut chunks, finely grated
1 cup coconut cream
2 T black sesame seeds
2 green chillies, finely sliced
Lemon wedges. for serving

Method

Heat the coconut oil in a nonstick pan over a medium heat. Add the cumin, coriander, turmeric, garlic and ginger and cook for 1 minute.
Add the cabbage and coconut cream and cook for 5 minutes, or until soft but with a slight bite. Remove from the heat.
Coat the tofu in the black sesame seeds. Heat the remaining coconut oil in a nonstick pan over a high heat. Brown the tofu on all sides.
Place the cabbage on a serving dish, top with the tofu and garnish with the coconut and chilli. Serve with a squeeze of lemon juice.

Cook's note: Powdered turmeric is nothing new – you’ve been using its peppery taste in curries for years – but the fresh root is making waves for its extra-punchy flavour. It’s also packed with antioxidants such as curcumin.

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Turmeric-and-coconut cabbage

Turmeric-and-coconut cabbage

Ingredients

Method