This aromatic coconut curry with tofu is great for vegetarians.

Coconut curry with tofu

Ingredients (serves 4)

  • 400g (2 cups) red rice

  • 80g (1 medium-sized) carrot

  • 80g (1⁄3 medium-sized) red bell pepper

  • 80g (1⁄3 medium-sized) green bell pepper

  • 80g (1⁄3 medium-sized) yellow bell pepper

  • 40g butternut pumpkin

  • 60g (½ medium-sized) red onion

  • 80g (4 medium-sized) mushrooms

  • 40g (1⁄4 cup) green peas

  • 350g (1 small packet) tofu

  • 600ml (21⁄3 cups) coconut cream

  • 200g (3⁄4 cup) green curry paste

  • 40g agave syrup, stevia OR sugar substitute of your choice

  • 20g (1 small bunch) coriander

  • Himalayan pink salt

  • Pepper

What you’ll do
Precook red rice (four cups of water for two cups of rice – takes 10 to 15 minutes longer than white rice) and set aside.

Cut carrot, bell pepper, butternut pumpkin, red onion and mushrooms into large pieces. Place in a pan and cook and add the green peas and tofu at the end, making sure the vegetables are still firm.

In a saucepan cook the coconut cream; add the green curry paste and agave syrup. Bring to the boil.

Plate the red rice and then put the vegetables on the side. Add the coconut cream sauce to the vegetables and coriander to garnish. Season with Himalayan pink salt and pepper.

kJ 3328 | Fat 34g | Carb 96g | Protein 21.6g

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Recipes from Organic Fusion by Amanda Battley, published by Buddha Soul Pty Limited/Jacksons Publications.
RRP $39.99, buddhasoul.com