Tangy Blood Orange & Tofu Curry

Tangy Blood Orange & Tofu Curry

If you weren’t aware of it already; it’s blood orange season! Unless you shop in Waitrose. They only sell “blush oranges”… Waitrose shoppers prefer demure fruit.

Anyway.

I love blood oranges; the flavour is so much stronger than normal oranges and the red blush inside is just beautiful. 

But what do you do with the peel? My guess is you probably either a) throw it away or b) compost it. Now, the problem with a) is that not only are you contributing to food waste, but you’re not making the most of the food you’ve bought. And the problem with b) is that, although composting is very eco-friendly, you’re still not making the most of the food you’ve bought. 

My argument is that if you’ve bought the food, you might as well eat the food. All the food. You could candy the peel, as is true for any citrus peel. But you could also make it into this delicious curry. Candied peels are delicious, but they are a bit of a faff to make. This, on the other hand, is easy-peasy. 

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I was inspired to make this by Nadiya Hussain, winner of The Great British Bake Off 2015. Her recipe for cod and clementine curry, using only the peel of the clementine, seemed like the perfect answer to the question of what to do with your leftover citrus peel. However, it’s a bit past clementine season now, so I thought I’d give my blood oranges their chance to shine. 

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Serves 2-3. 
Prep time: 15 minutes
Cook time: 30 minutes 

Tangy-Blood-Orange-Tofu-Curry

Ingredients

  • Peel of 2 blood oranges, sliced finely
  • 1 onion, diced
  • 3 garlic gloves, crushed
  • 2 green chillies, de-seeded and sliced
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 400 mls water (or juice of 1 blood orange, topped up to 400mls with water)
  • 1 tbsp curry powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 2 tbsp maple syrup
  • 3 tbsp olive oil or coconut oil
  • 1 handful fresh coriander
  • 200g of tofu, sliced

Method

Heat the oil in a large pan over a medium heat. Add the garlic and onion and cook until the onions have softened. Add the salt, the chillies and the tomato puree and cook for 2-3 minutes. If the mixture catches, add a little water.

Add the spices, making sure everything is coated. Then, add the clementine peel, the 400 mls of liquid and the maple syrup and cook for 5-10 minutes.

Then transfer the mixture to a blender and blitz until smooth. I used the fruit and veg mode on my Optimum G2.3 Induction Blender*. 

Return the mixture to the pan and add the tofu. Cook for a further 5 minutes. 

Remove from the heat and add the fresh coriander. 

Serve with basmati rice or roti. 

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