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
-
15 minMain dishunpolished rice, snow peas, Red pepper, pineapple pieces, (rice) oil, sambal Badjak, peanut mix,stir-fried snow peas with pineapple -
20 minMain dishQuorn natural (175 g), curry powder, Red onion, Broccoli, winter carrot,quorn stirrer with broccoli -
35 minSide dishsweet potato, garlic, oregano, cumin powder (djinten), egg, soft goat cheese, bread-crumbs, sunflower oil, Red onion, balsamic vinegar, hamburger bun, arugula,sweet potato burger with balsamic onion and goat cheese -
60 minMain dishpork fillet, butter, garlic, fresh thyme leaves, cider, Elstar apples,pork fillet with whole apples and garlic
Nutrition
860Calories
Sodium23% DV540mg
Fat74% DV48g
Protein60% DV30g
Carbs25% DV75g
Fiber12% DV3g
Loved it