Vegetable Curry with Tofu and Rice
Vegetable curry with tofu and rice is a flavorful and nutritious dish that perfectly combines the natural taste of fresh vegetables with the rich flavor of spicy curry. The creaminess of the coconut milk base and the crispiness of the pan-fried tofu create a harmonious contrast, while the freshness of lime and cilantro complete the dish. This dish is ideal for a special dinner or a hearty lunch that will impress all ages.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
300
g
Tofu
400
ml
Coconut Milk
2
tsp
Curry Powder
10
g
Ginger
2
cloves
Garlic
1
Onion
150
g
Carrot
200
g
Broccoli
150
g
Bell Pepper
200
g
Rice
20
ml
Olive Oil
1
Lime
10
g
Fresh Cilantro
1
tsp
Salt
1
tsp
Black Pepper
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Cook the rice in twice the amount of water until tender. Set aside.
2
Dice the tofu and pan-fry in olive oil until golden brown. Set aside.
3
Finely chop the onion, garlic, and ginger. Heat the olive oil in a large skillet and sauté them for 2-3 minutes until fragrant.
4
Add the coconut milk seasoned with curry powder and stir to combine.
5
Chop the vegetables, such as carrots, broccoli, and bell pepper, into smaller pieces, then add them to the curry. Cook for 10 minutes until they are tender-crisp.
6
Add the pan-fried tofu and mix with the curried vegetables. Season with salt, pepper, and freshly squeezed lime juice.
7
To serve, spoon the rice onto a plate and top with the vegetable curry. Garnish with fresh cilantro.
