THAI STYLE CURRY WITH TOFU
Healthy Eating for Pregnancy
by Amanda Grant
Tofu is the Japanese name given to soybean curd and is a very good vegetarian source of protein, calcium, and iron, which is essential for a developing fetus. It has the added advantage of being low in saturated fat, contains no cholesterol, and has almost no sodium. Spinach is a good source of folic acid, betacarotene, and iron. Coconut milk also provides some calcium, aiding in the development of strong teeth and bones. Ginger root is thought to be very good for relieving morning sickness.
• 2 tbsp sesame oil
• 2 red onions, finely sliced
• 3 cloves garlic, peeled and finely chopped
• 2 red chilies, seeded and finely sliced (with a few seeds for a little kick), plus a little chili powder
• 1½-inch piece of fresh ginger root, peeled and finely chopped
• 2 tbsp tomato paste
• 1 stalk lemon grass, crushed with a rolling pin
• lime leaves or zest of 1 lime
• 1 2/3 cups soft tofu, cut into small pieces
• 2 cups sugar snap peas, sliced
• 1 1/4 cups coconut milk
• 1 cup vegetable stock
• 2-3 tsp fish sauce
• 3-4 large handfuls of baby spinach leaves
• large handful each of cilantro leaves and cashew nuts, chopped and toasted, or sesame seeds or pumpkin seeds, toasted
1. Heat the oil in a skillet or wok. Add the onions and fry, stirring well, until deeply colored. Add the garlic, chilies, and ginger, and saute for another minute, stirring all the time.
2. Add the tomato paste, lemon grass, lime leaves or lime zest, tofu, and sugar snap peas, and stir gently over a medium heat for a minute, to coat the tofu.
3. Add the coconut milk, stock, and fish sauce, and simmer, uncovered, for four minutes. Add the spinach and toss together. Cook for another two minutes. Serve with lots of fresh cilantro, and cashew nuts or seeds scattered over the top.