Coconut curry with tofu
2 cups red rice
80g (1 medium-sized) carrot
80g (1⁄3 medium-sized) red bell pepper
80g (1⁄3 medium-sized) green bell pepper
80g (1⁄3 medium-sized) yellow bell pepper
40g butternut pumpkin
60g (½ medium-sized) red onion
80g (4 medium-sized) mushrooms
1⁄4 cup green peas
350g (1 small packet) tofu
600ml (21⁄3 cups) coconut cream
3⁄4 cup green curry paste
40g agave syrup, stevia OR sugar substitute of your choice
20g (1 small bunch) coriander
Himalayan pink salt
Precook red rice (four cups of water for two cups of rice – takes 10 to 15 minutes longer than white rice) and set aside.
Cut carrot, bell pepper, butternut pumpkin, red onion and mushrooms into large pieces. Place in a pan and cook and add the green peas and tofu at the end, making sure the vegetables are still firm.
In a saucepan cook the coconut cream; add the green curry paste and agave syrup. Bring to the boil.
Plate the red rice and then put the vegetables on the side. Add the coconut cream sauce to the vegetables and coriander to garnish. Season with Himalayan pink salt and pepper.
Enjoy your meal!