Tofu Vegetable Curry with Rice and Nuts

Ingredients

• 1 Aubergine
• 2 carrots
• 1 Parsnip
• 1 clove of garlic
• 3 tbsp Coconut oil
• 1 tbsp Tomato Paste
• 2 tbsp yellow curry paste (mild)
• 400 ml coconut milk
• 250 g parboiled rice
• Salt
• 0.5 tsp turmeric powder
• 200 g Cherry tomatoes
• 1 red chili
• Pepper
• 300 g smoked tofu
• 70 g mixed nuts (salted)
• 1 handful of basil leaves

Instructions

1. 1.

   Peel, optionally peel, wash and dice the aubergine, carrots, and parsnip. Peel and chop the garlic.

2. 2.

   Heat 2 tbsp coconut oil in a wok or large pan, add the vegetables and sauté for 5 minutes over high heat. Add tomato paste and curry paste and sauté for another 3 minutes. Then pour in the coconut milk and simmer for 5 minutes over low heat. Meanwhile, cook the rice in boiling salted water with turmeric for about 10-15 minutes and let it steam covered for 5 minutes.

3. 3.

   Wash and halve the tomatoes while you're at it. Wash the chili, slice it thinly and add both to the curry. Season the curry with salt and pepper.

4. 4.

   In the meantime, cut the tofu into cubes. Heat the remaining oil in a pan, sauté the tofu and nuts for 5 minutes over medium heat and season with pepper. Wash and dry shake the basil.

5. 5.

   Serve the rice with curry and tofu in bowls and sprinkle with basil.