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It is health that is real wealth – Gandhi

. Gluten Free Tofu Katsu Curry!
For the tofu:
1 block of tofu (280g)- drained and pat dry
60g of plain gluten free flour
2 tbsp of corn starch
100ml of water
1 tsp of baking powder
1 tsp of salt
100g of cornflakes - blitzed into a crumble

For the curry:
1 onion - finely chopped
2 garlic cloves minced
2 tbsp of curry paste
1 carrot - diced
1 red pepper - chopped
150g of green beans - cut in halves
1/2 can of coconut milk
Salt to taste

To make the curry add the onion to a pan with a dash of water and cook for few minutes. Add in the garlic and curry paste and cook for another couple of minutes. Add in the coconut milk and the chopped vegetables and cook for 5 more minutes. Add 200ml of hot water and mix everything well together. Cook on low heat for 20 minutes.
For the tofu, start by preparing the batter. In a bowl whisk together the flour with corn starch, baking powder, salt and water. Cut the tofu into slabs and coat them in the batter follow by the cornflakes crumble.
Bake the tofu in the oven at 180 degrees Celsius for 25 minuets or alternatively fry them in a bit of oil 6 minutes each side. Serve with the veggie curry, brown rice and a green salad!