Peanut Curry

Ingredients

• 0.5 Mango
• 2 Tomatoes
• 250 g rice
• Salt
• 250 g Tofu
• 2 tbsp peanut oil
• 1 onion
• 1 tsp curry powder
• 1 pinch chili powder
• 250 ml vegetable broth
• 40 g Peanut Butter (2 tbsp)
• a handful cilantro
• 45 g Unsalted Peanuts (3 tbsp)
• Pepper

Instructions

1. 1.

   Peel the mango, separate the flesh from the pit and cut into small cubes. Wash the tomatoes, halve them, remove seeds and dice finely. Cook the rice in boiling salted water according to package instructions.

2. 2.

   While the rice cooks, cube the tofu. Heat oil in a pan. Fry the tofu over high heat until crispy on all sides, about 3–4 minutes.

3. 3.

   Meanwhile, peel and finely chop the onion. Add it to the pan and sauté over medium heat until translucent. Stir in curry and chili powder and toast for about 1 minute.

4. 4.

   Add the mango and tomatoes, cook for 1–2 minutes. Pour in the broth, add peanut butter, and simmer on low heat for about 10 minutes.

5. 5.

   In the meantime wash cilantro, pat dry, and pluck leaves. Roughly chop peanuts. Season the curry with salt and pepper, serve over four bowls of rice, garnish with cilantro and peanuts.