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Berskine
Christmas curry
Rice with vegetarian curry sauce
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Ingredients
Directions
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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.
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Chop the onion and finely chop the garlic.
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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.
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Pour in the coconut milk and leave on a low heat for 15 minutes.
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Meanwhile, cook the rice according to the instructions on the package.
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Roast the almonds in a frying pan without oil or butter in about 3 minutes until golden brown. Let cool on a plate.
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Cut the tofu into cubes of 1 cm, pat dry with kitchen paper and sprinkle generously with salt and pepper.
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Heat the oil in a wok. Fry the tofu cubes in parts in 3 min. Golden brown. Drain on kitchen paper.
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Slice the parsley. Mix the tofu with the curry, sprinkle with the almonds and the parsley and serve immediately with the rice.
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Nutrition
860Calories
Sodium23% DV540mg
Fat74% DV48g
Protein60% DV30g
Carbs25% DV75g
Fiber12% DV3g
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