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🍽️ Vegan Curry with Tofu

719 kcal · 30 min · 4 servings

Ingredients

• 100 g Parboiled Rice
• Salt
• 250 g Tofu
• 1 Clove of garlic
• 20 g Ginger (1 small piece)
• 2 Spring onions
• 1 tbsp Sesame oil
• 1 tbsp yellow curry paste
• 200 ml Coconut milk (can)
• 1 tbsp Raisins
• 300 g Snow peas
• 1 small Banana
• 4 stalks Coriander
• Cayenne pepper
• 2 tbsp Cashew nuts (30 g)

Instructions

1. 1. Prepare the rice in 2.5 times the amount of salted water according to the package instructions.
2. 2. Cut the tofu into cubes. Peel and finely chop the garlic and ginger. Thoroughly wash the spring onions and snow peas. Cut the spring onions, including the greens, into rings.
3. 3. Heat the sesame oil in a large pan. Add the tofu and fry on high heat for 3–4 minutes. Add the garlic, ginger, and spring onions and cook for about 2 minutes.
4. 4. Stir in the curry paste, coconut milk, raisins, and 50–100 ml of water and simmer for 2–3 minutes over medium heat.
5. 5. In the meantime, halve the snow peas lengthwise. Peel the banana, slice it, and add it to the curry along with the snow peas. Wash the coriander, shake it dry, pluck off the leaves, and chop coarsely.
6. 6. Season the vegan curry with tofu with salt and cayenne pepper. Plate and serve garnished with coriander and cashew nuts.

Nutrition per serving

• kcal: 719
• Protein: 29 g · Fett/Fat: 33 g · Carbs: 74 g