Tofu and spinach green curry


For my vegan friends. The recipe calls for coconut sugar but I’m sure ordinary sugar, “jaggery” or palm sugar works just as well. I’d leave out the turmeric to keep it green.

Curry’s are great, tasty, easy to make and good for using up left over veggies. This Bombay Green Masala curry is coconut milk based and full of fresh coriander, ginger, lime and chilli. I found this recipe whilst flicking through an old Jamie magazine, but have adapted it to make it vegan friendly. I had […]

via Bombay Green Masala Curry — A Brit in Helsinki


About Sneha

I am a pharmacist and homeopath and have advised people for many years on issues to do with health, weight and well being. My role has involved navigating my way through the burdensome and sometimes conflicting volume of information and advice from health experts about with what constitutes a healthy diet, what foods to avoid if you want to lose weight and the importance of exercise in weight control and maintaining health. Despite all this information being available, obesity in the UK continues to rise. Knowledge is one thing, but putting it into practice is another! Having lost 3 stones since the birth of my second child, people have been asking me how I did it. That's what has inspired me to write this blog and share my experiences in the hope that it inspires others to find their own path to achieving their health and beauty goals!
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2 Responses to Tofu and spinach green curry

  1. Ritz says:

    I cooked this for lunch today – it was delicious. I added some galangal and Thai curry leaves.

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