Christmas curry

Name: Christmas curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Red pepper; 2 onion; 3 toe garlic; 8 el sunflower oil; 3 el mild curry paste; 400 ml coconut milk; 300 g basmati rice; 3 el almond shavings; 750 g tofu natural; 10 g fresh flat parsley

Rice with vegetarian curry sauce

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.

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Nutrition

860Calories

Sodium23% DV540mg

Fat74% DV48g

Protein60% DV30g

Carbs25% DV75g

Fiber12% DV3g

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