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Burma (Myanmar) is bordered by China, Thailand and India, so it’s not unusual to find a mix of influences in a dish. Don’t be put off by the list of ingredients; this fragrant curry is easy to make.


Serves: 4
Preparation time: 20 minutes, plus making the stock
Cooking time: 25 minutes

  • 4 tbsp mild curry powder

  • 400g/14oz firm tofu, drained, patted dry and cut into large bite-sized cubes

  • 1 onion, cut into wedges

  • 3 large garlic cloves, peeled

  • 2.5cm/1in piece of root ginger, peeled and quartered

  • 4 tbsp sunflower oil

  • 400g/14fl oz/scant 12⁄3 cups coconut milk

  • 300ml/101⁄2fl oz/scant 11⁄4 cups Vegetable Stock

  • 2 tbsp light soy sauce

  • ½ tsp dried chilli flakes or 1 medium red chilli, sliced

  • 2 lemongrass sticks, bruised

  • 1 tbsp soft brown sugar

  • 1 red pepper, deseeded and chopped

  • 4 large handfuls of winter greens or curly kale, stalks removed, leaves shredded

  • 200g/7oz dried soba noodles

  • 1 handful of coriander leaves, chopped

  • sea salt and freshly ground black pepper

  • lime wedges, to serve


Sprinkle half the curry powder over a plate and season with salt and pepper. Lightly dust the tofu in the curry powder and leave to one side.


Put the onion, garlic, ginger and half the oil in a mini food processor and process to a paste. Scrape the paste into a large, heavy-based saucepan and cook over a medium heat for 2 minutes, stirring continuously. Add the coconut milk, stock, soy sauce, chilli and lemongrass and bring up to boiling point, then stir in the sugar. Turn the heat down slightly and simmer, part-covered, for 15 minutes until reduced and thickened. Add the remaining curry powder, the red pepper and the winter greens. Season with pepper, then cook, stirring occasionally, for 5 minutes until tender.


Meanwhile, heat the remaining oil in a large, non-stick frying pan and fry the tofu in two batches over a medium heat for 6 minutes, turning occasionally, until golden. Drain on kitchen paper. Cook the noodles following the pack instructions, drain and divide into four large, shallow bowls. Spoon the curry over the top, followed by the tofu, and scatter with the coriander before serving with wedges of lime.

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From Veggienomics

Watkins Media, 2014