Simple Tofu Curry
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| SOURCE |
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INSTAGRAM/CHLOEEVEGAN |
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INGREDIENTS
| 1 |
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tablespoon olive oil
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| 1 |
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clove garlic, finely chopped
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| 1 1/2 |
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tablespoons vegan curry powder
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| 1/4 |
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cup (70 g) tomato paste
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| 400 |
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tablespoons vegan Thai red curry paste
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| 400 |
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ml can full-fat coconut milk
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| 450 |
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g extra-firm tofu, pressed and diced
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| 1 |
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cup (200 g) long-grain rice |
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INSTRUCTIONS
| 1. |
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Heat the olive oil in a deep frying pan or pot over medium heat. Add the garlic and cook for 30-45 seconds, until soft.
Stir in the curry powder and a pinch of salt and pepper and cook for 30 seconds, or until fragrant.
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| 2. |
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Add the tomato paste, coconut milk, 1 cup (250 ml) water and tofu and mix well. Cook, uncovered, for 15 minutes, stirring regularly, or until the curry has thickened. Remove from heat.
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| 3. |
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Meanwhile, cook the rice in a saucepan of boiling water for 12 minutes or until tender. Drain well.
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| 4. |
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To serve, divide rice among serving bowls and top with the curry.
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TIP:
For some greens, you can add a few handfuls of spinach during the last two minutes of cooking and stir until wilted then garnish with coriander leaves. |
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