Swiss Chard Tofu Curry with Mushrooms and Basmati Rice

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 15 g ginger piece
• 1 Sweet Potato
• 600 g Swiss chard (2 stalks)
• 30 g Coconut oil (2 tbsp)
• 15 g green curry paste (1 tbsp)
• 800 ml vegetable broth
• 150 ml coconut milk
• salt to taste
• 250 g ORYZA Himalayan basmati rice
• 200 g mushrooms
• 150 g cherry tomatoes
• 400 g Tofu

Instructions

1. 1.

   Peel and chop the onion, garlic, and ginger. Wash, peel, halve lengthwise, and slice the sweet potato. Clean the chard, rinse, drain, cut stems into strips, and finely slice the leaves; set aside.

2. 2.

   Heat coconut oil in a large pot over medium heat and sauté onion, garlic, and ginger for 3–4 minutes. Add sweet potato slices and chard stems, cooking another 2–3 minutes. Stir in curry paste and roast for 1–2 minutes. Pour in broth and coconut milk, then simmer the curry on low to medium heat for 10 minutes.

3. 3.

   Meanwhile, bring 1 liter of water with about 1 teaspoon salt to a boil. Add basmati rice, stir once, then cover and cook on very low heat for 10–12 minutes.

4. 4.

   While the rice cooks, clean and quarter mushrooms. Halve cherry tomatoes. Dice tofu into bite‑sized cubes. Add mushrooms, tomatoes, tofu, and two‑thirds of the reserved chard leaves to the curry and simmer for another 5 minutes.

5. 5.

   Drain the cooked rice in a sieve, letting it drain well. Return the rice to the pot and let it sit on low heat for about 3 more minutes to absorb any remaining moisture.

6. 6.

   Divide the Swiss chard tofu curry among four plates, garnish with the remaining chard leaves, and serve over basmati rice.