Thursday, 18 May 2006

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Charlotte Ross's Asian Forest Curry

Days Of Our Lives beauty Charlotte reveals the ingredients of her waist-friendly curry

Serves 6
Ingredients

1½tsp olive oil
1 medium red onion, quartered and thinly sliced
6 cloves garlic, crushed
1 green pepper, thinly sliced
225g/8oz onion, sliced
1 medium zucchini, thinly sliced
350g/12oz green beans with ends removed cut into 5cm/2in pieces
425g/15oz cabbage, shredded
15 large basil leaves
120ml/4fl oz white wine
14oz can diced tomatoes
3tbsp fresh lime juice
1tbsp lemon zest, grated
115g/4oz tofu
120ml/4fl oz low-fat soy milk
1tsp coconut extract
1 jalapeno pepper
1tbsp soy sauce

Method

1 Heat the oil in a large saucepan over a medium-high heat. Add the red onion, garlic and pepper and sauté for 3 mins. Add the sliced onion, zucchini, green beans and cabbage and cook for 5 mins. Add the basil leaves, white wine, tomatoes, lime juice and lemon zest.* Reduce the heat to medium and cover, stirring occasionally.
2 Meanwhile, blend the tofu in a food processor. Add the soy milk and coconut extract. Remove stem from the jalapeno pepper and quarter. (Wash hands after handling jalapeno.) Add the pepper to the food processor (include seeds for extra heat). Pulse to blend.
3 Fold the tofu mixture into the pot with the vegetables and simmer for 25 mins. Add the soy sauce. Serve with jasmine rice.

• If you like spices, add ½tsp cumin, ½tsp coriander and/or ¼tsp cloves.