Vegetables in thai curry sauce

Name: vegetables in thai curry sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g unpolished rice; 3 el traditional olive oil; 180 g tofu stir fry cubes finely seasoned; 2 onion; 350 g chilled mini cauliflower and broccoli bag, in florets; 250 g chilled broken green bean; 2 tl Thai green curry spice melange, tin can 70 g; 400 ml coconut milk look

Vegan green Thai curry with coconut milk, vegetables and tofu

Ingredients

300 g unpolished rice
3 el traditional olive oil
180 g tofu stir fry cubes finely seasoned
2 onion

350 g chilled mini cauliflower and broccoli bag, in florets
250 g chilled broken green bean
2 tl Thai green curry spice melange, tin can 70 g
400 ml coconut milk look

Directions

Boil the rice according to the instructions on the package.
Heat the oil in a wok and fry the tofu for 1 min on a high heat. Cut the onions.
Remove the tofu from the pan. Put the oil in the pan and fry the onion for 1 min. Stir-fry the cauliflower, broccoli and green beans for 2 minutes.
Put the curry powder through. Pour in the coconut milk and bring to the boil. Turn down the heat and simmer the vegetables for 6 minutes.
Add the tofu to the curry and season with salt and pepper. Spoon the curry into deep plates and serve with the rice. Bon appétit! .