Name: Tofu and vegetable curry
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 600 g Firm tofu; 200 ml Coconut Milk; 2 un Carrot; 300 g Bell Pepper; 1 un Onion; 3 dentes Garlic; 20 g Ginger; 2 c/ch Curry; 30 ml Olive Oil; 340 g Long-grain rice; 1 c/ch Salt

Method

Bring 680 ml of water to the boil with half the salt. Add the long grain rice, cover and cook over low heat for 12 to 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
Pat the tofu dry and cut into 2 cm cubes. Heat 20 ml of olive oil in a wide frying pan and brown the tofu over medium to high heat for 6 to 8 minutes, turning. Set aside.
Chop the onion and garlic and grate the ginger. Heat the remaining 10 ml of olive oil in the same pan and soften these ingredients for 4 minutes. Add the curry powder and stir for 30 seconds.
Cut the carrots into 0.5 cm slices and the pepper into 2 cm cubes. Add to the pan, sauté for 3 minutes, then add the coconut milk, 150 ml of water and the remaining salt.
Cover and simmer gently for 12 to 15 minutes until the carrots are tender. Return the tofu and heat for another 3 minutes. Serve with the rice.