Vegan Curry with Tofu

Ingredients

• 100 g Parboiled Rice
• Salt
• 250 g Tofu
• 1 Garlic clove
• 20 g Ginger (1 small piece)
• 2 scallions
• 1 tbsp Sesame oil
• 1 tbsp Yellow curry paste
• 200 ml Coconut milk (can)
• 1 tbsp Raisins
• 300 g Sugar snap peas
• 1 small Banana
• 4 Coriander stalks
• Cayenne pepper
• 2 tbsp Cashews (30 g)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salt water according to package instructions.

2. 2.

   Cube tofu. Peel and finely chop garlic and ginger. Wash sugar snap peas and scallions. Slice scallions with the green parts.

3. 3.

   Heat sesame oil in a deep pan. Add tofu to the pan and fry vigorously for 3–4 minutes. Add garlic, ginger and scallions and fry for about 2 minutes.

4. 4.

   Stir in curry paste, coconut milk, raisins and 50–100 ml of water and simmer for 2–3 minutes over medium heat.

5. 5.

   Meanwhile, halve the sugar snap peas. Peel and slice the banana and add it to the Thai curry with the sugar snap peas. Wash coriander, shake dry, pluck leaves and roughly chop.

6. 6.

   Salt the vegan curry with tofu and season with cayenne pepper, serve on plates with rice and sprinkled with coriander and cashews.