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🍽️ Creamy Tofu Vegetable Curry with Rice and Nuts

781 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 carrots
• 1 parsnip
• 1 garlic clove
• 3 tbsp coconut oil
• 1 tbsp tomato paste
• 2 tbsp yellow curry paste (mildly spicy)
• 400 ml coconut milk
• 250 g parboiled rice
• salt
• 0.5 tsp turmeric powder
• 200 g cherry tomatoes
• 1 red chili pepper
• pepper
• 300 g smoked tofu
• 70 g nut mix (salted)
• 1 handful basil leaves

Instructions

1. 1. Wash the eggplant, carrots, and parsnips. Peel them if necessary. Cut the vegetables into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat two tablespoons of coconut oil in a wok or a large frying pan.
4. 4. Add the prepared vegetables to the hot pan.
5. 5. Fry the vegetables for five minutes over high heat.
6. 6. Add the tomato paste and curry paste to the pan.
7. 7. Fry the spices for three minutes.
8. 8. Deglaze the vegetables with the coconut milk.
9. 9. Let the curry simmer for five minutes over low heat.
10. 10. Bring water to a boil in a pot and salt it.
11. 11. Add the rice and turmeric to the boiling water.
12. 12. Cook the rice for about ten to fifteen minutes.
13. 13. Remove the pot from the heat and let the rice steam covered for five minutes.
14. 14. Wash the tomatoes.
15. 15. Cut the tomatoes in half.
16. 16. Wash the chili pepper.
17. 17. Slice the chili pepper into thin rounds.
18. 18. Add the tomatoes and chili slices to the curry.
19. 19. Season the curry with salt and pepper.
20. 20. Cut the tofu into cubes.
21. 21. Heat the remaining oil in a separate frying pan.
22. 22. Fry the tofu and nuts for five minutes over medium heat.
23. 23. Season the tofu with pepper.
24. 24. Wash the basil.
25. 25. Shake the basil dry.
26. 26. Fill the rice into bowls.
27. 27. Add the curry and tofu on top of the rice.
28. 28. Sprinkle the dish with fresh basil.
29. 29. Serve the curry warm.

Nutrition per serving

• kcal: 781
• Protein: 26 g · Fett/Fat: 44 g · Carbs: 71 g