Filter
Reset
Sort ByRelevance
Berskine
Christmas curry
Rice with vegetarian curry sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper finely.
-
Chop the onion and finely chop the garlic.
-
Heat the oil in a frying pan and fry the onion for 3 minutes. Add the pepper and the garlic and the fruit for 2 minutes. Add the curry paste and cook for 1 min.
-
Pour in the coconut milk and leave on a low heat for 15 minutes.
-
Meanwhile, cook the rice according to the instructions on the package.
-
Roast the almonds in a frying pan without oil or butter in about 3 minutes until golden brown. Let cool on a plate.
-
Cut the tofu into cubes of 1 cm, pat dry with kitchen paper and sprinkle generously with salt and pepper.
-
Heat the oil in a wok. Fry the tofu cubes in parts in 3 min. Golden brown. Drain on kitchen paper.
-
Slice the parsley. Mix the tofu with the curry, sprinkle with the almonds and the parsley and serve immediately with the rice.
Blogs that might be interesting
-
25 minMain dishwholegrain penne, fresh green asparagus, pine nuts, garlic, traditional olive oil, ricotta, tomato, bunch onion, Grana Padano cheese shavings,penne with green asparagus and ricotta
-
20 minMain dishyoung capuchins, young capuchins, peanut oil, onion, chili powder, paprika, breakfast bacon, Apple, Apple juice, white raisins, horseradish,Capuchin with apple relish
-
15 minMain dishtagliatelle, oyster mushrooms, olive oil, fresh cream cheese with pepper, fresh basil, old cheese,creamy tagliatelle with oyster mushrooms
-
30 minMain disheggs (M), White asparagus, extra virgin olive oil with truffle flavor, White wine vinegar, grass cheese or Gouda young cheese, mixed lettuce extra, baguette, herb butter,asparagus salad with truffle vinaigrette
Nutrition
860Calories
Sodium23% DV540mg
Fat74% DV48g
Protein60% DV30g
Carbs25% DV75g
Fiber12% DV3g
Loved it