Vegetarian curry soup (baby 9 months)

Name: vegetarian curry soup (baby 9 months)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Ingredients for 2 adults, 1 toddler and 1 baby from 9 months:; 150 g rice; 1 bag wok vegetables roughly cut (400 g); zucchini in cubes; 4 tablespoons oil vegetable; 100 g Curry sauce bag a 160 g; 250 g tofu natural (pack a 375 g), into cubes; 30 g almond shavings container a 55 g; 100 ml coconut milk canned a 400 ml

A tasty recipe. The vegetarian main course contains the following ingredients: Ingredients for 2 adults, 1 toddler and 1 baby from 9 months: rice, wok vegetables (coarsely cut (400 g)), zucchini (diced), oil (vegetable), curry sauce (bag a 160) g), tofu naturel ((a 375 g pack), diced), almond shavings (55 g dish) and coconut milk (400 ml can).

Ingredients

Directions

Prepare the rice according to the instructions on the packaging, do not add salt yet. Separate the broccoli from the wok vegetable. Steam the broccoli florets and zucchini cubes in a colander over the pan with rice in 8-10 minutes until done, with the lid on the pan.
Boil 500 ml of water. In the meantime, heat 1 tbsp oil in a pan and add the wok vegetables. Stir fry for 2-3 minutes, and add the boiling water. Add the curry sauce and let the soup simmer for about 5 minutes. Season with salt.
In the meantime, dry the tofu cubes dry with kitchen paper. Heat the rest of the oil in a frying pan and fry the tofu in approx. 10 minutes until crispy. Keep a few blocks apart and season the rest with salt.
Roast the almond shavings in a dry frying pan. For each person, boil 1 serving spoon of boiled rice in a large soup bowl, pour over the soup and add a dash of coconut milk. Garnish the soup with tofu cubes and toasted almond shavings. Season with salt.