A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
1 courgette, chopped
250g tofu, drained and chopped into cubes
1 tbsp. Lucy Bee Coconut Flour
150g mange tout
In a food processor, add Lucy Bee Creamed Coconut with the water and blitz until combined, to make coconut milk. Pour this into a separate bowl or jug, while you make the curry paste.
Add the garlic, onion, lemongrass, ginger, chillies, cumin, lime juice, fish sauce, coriander and 100g of spinach to the food processor and blend until a paste is formed.
Pour the Lucy Bee Creamed Coconut milk into the paste and blend together.
In a cauldron or casserole pot, melt the Lucy Bee Coconut Oil then paste mixture. Bring to the boil then reduce to a simmer for 5 minutes. Season, then add the courgette and cook until tender.
Dust the tofu in Lucy Bee Coconut Flour and fry each side to crisp up.
Stir the tofu into the curry sauce along with the mange tout and the final 50g of spinach and simmer for 5 minutes (until the mange tout is cooked). then add the tofu, before serving with your favourite rice.