Vegetable Tofu Curry with Red Cabbage Strips and Beetroot Rice

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 1 piece ginger (20 g)
• 1 sweet potato (400 g)
• 200 g carrots
• 4 tbsp sesame oil
• 2 tbsp yellow curry paste
• 600 ml Vegetable Broth
• 400 ml coconut milk
• 2 Organic Limes
• 200 g red cabbage
• 1 tsp rice syrup
• Salt
• Pepper
• 4 beetroot bulbs (500 g)
• 200 ml beetroot juice
• 250 g ORYZA (Himalayan Basmati rice)
• 200 g broccoli
• 400 g Tofu
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Peel and chop onion, garlic, and ginger. Peel, trim, and cube sweet potato and carrots. Heat 2 tbsp oil in a large pot; sauté onion, garlic, and ginger over medium heat for 2–3 minutes. Add sweet potato, carrots, and curry paste and cook another 3–4 minutes. Pour in broth and coconut milk, bring to a boil, then reduce to low‑to‑medium heat and simmer for about 10 minutes.

2. 2.

   Wash limes, dry them, and zest the peel. Cut limes in half and squeeze out the juice. Set aside 2 tbsp lime juice. Clean red cabbage, remove the core, and slice into thin strips or shave. Mix with lime juice, zest, rice syrup, and remaining oil; knead well. Season cabbage with salt and pepper and let it rest for 10 minutes.

3. 3.

   While that rests, peel and dice beetroot. For the rice, bring 800 ml water with beetroot juice and about 1 tsp salt to a boil. Add Basmati rice and beetroot cubes, stir once. Simmer covered over very low heat for 10–12 minutes. Drain in a sieve, let it dry, then return to pot and leave on the warm burner for about 3 minutes.

4. 4.

   Wash broccoli, trim, and cut into florets. Cube tofu. Add broccoli florets and tofu to the curry and cook for another 10 minutes. Season with salt, pepper, and reserved lime juice.

5. 5.

   Toss parsley in a bowl, shake dry, finely chop, and mix with beetroot rice. Divide the vegetable‑tofu curry onto four plates, garnish with red cabbage strips, and serve alongside beetroot rice.