Mango'ed Curry

With tofu, green beans and spinach

INGREDIENTS:

• 100g MANGO'ED Ketchup
• 1 x pack of firm tofu, rinsed and cubed
• 2 tsp curry powder
• ½ tsp chilli powder
• 1 tin of coconut milk
• 250g green beans, sliced
• 150g baby spinach
• 250g wild rice
• 1 tbsp olive oil
• Salt & pepper to season
• Parsley to garnish

METHOD:

• Bring a saucepan to the boil & add the rice, cook as per instructions.
• In a medium mixing bowl, add the chopped tofu, curry powder, chilli powder, salt & pepper and stir to combine.
• In a medium pan, heat the olive oil on a medium heat and add the tofu and fry off for 7-8 minutes until lightly brown.
• Add the green beans and coconut milk, MANGO'ED Ketchup and cook for a further 5 minutes. Add the spinach and allow to wilt for 2-3 minutes before removing from the heat.
• Season to taste.
• Serve with wild rice and a garnish of parsley.