Coconut Vegetable Curry

• Tofu(400 g)
• Jasmine Rice(250 g)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Carrot(2)
• Bell pepper(1)
• Broccoli(250 g)
• Spinach(120 g)
• Curry Powder(2 tbsp)
• Turmeric(½ tsp)
• Tomato paste(1 tbsp)
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Soy sauce(1 tbsp)
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Press {Tofu} dry and tear it into bite-size pieces. Dice the {Onion}, mince the {Garlic}, grate the {Ginger}, slice the {Carrot}, chop the {Bell pepper}, and cut the {Broccoli} into small florets.

   ~12 min

2. 2

   Rinse the {Jasmine Rice}. In a saucepan, add the rice with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

3. 3

   Meanwhile, heat {Vegetable oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Bell pepper} with {Salt} and {Black pepper}. Cook until softened, then stir in the {Garlic}, {Ginger}, {Curry Powder}, {Turmeric}, and {Tomato paste} for 1 minute.

   ~8 min

4. 4

   Add the {Coconut milk}, {Vegetable Stock}, {Soy sauce}, {Tofu}, and {Broccoli}. Bring to a gentle simmer and cook until the vegetables are tender and the curry has thickened slightly.

   ~12 min

5. 5

   Stir in the {Spinach} and squeeze in half the {Lime}. Cook just until the spinach wilts. Serve the curry over the rice and finish with the {Fresh cilantro} and remaining lime wedges.

   ~8 min