and tofu, red pepper, broccoli and and and… I love how this recipe turned out! Especially in the autumn/winter months I really like eating Curry, especially when it’s spicy. This green curry is rather mild, yet it tastes amazing and is for every one. You don’t like tofu? – Just leave it out. You don’t like broccoli? -Just leave it out 🙂
Curry paste
Basic Health facts
Together with wheat, rye, oats, barley, maize and millet, rice is one of the seven most important grains. Rice is obtained from the rice plant (Oryza sativa).
The ingredients of rice depend on the respective variety, but also on different environmental conditions and cultivation techniques. What all varieties have in common, however, is that rice consists largely of carbohydrates. On average, 100 grams of rice contain 77.8 grams of carbohydrates. Because of its high carbohydrate content, rice is an important source of energy.
The protein in rice is particularly valuable for us humans because the proteins are made up of essential amino acids that the body cannot produce itself. Rice also contains fibre and minerals such as magnesium, iron, zinc and potassium. The high potassium content ensures that the body is drained and purified. This boosts the metabolism and puts less strain on the heart and circulation.
More on the topic: https://www.gesundheit.de/ernaehrung/lebensmittel/getreide/reis
But be aware that brown rice is healthier than white rice!
Green vegetable curry with lime rice
Ingredients
- 75 g jasmine rice
- 1 red pepper
- 50 g mushrooms
- 100 g broccoli
- 1 Courgette
- 1 spring onion
- 50 g smoked tofu
- 150 ml Coconut milk
- green curry paste
- 3 g vegetable stock powder
- ½ lime
- 10 g peanuts
Instructions
- Cook the jasmine rice according to the package instructions.
- Meanwhile, chop the vegetables: Remove the ends of the courgettes, cut the courgettes into quarters lengthwise and cut into 1 cm thick pieces. Then remove the core from the pepper and cut the pepper into bite-sized pieces. Cut the mushrooms into quarters or halves, depending on their size. Cut off the broccoli florets. Cut the white and green parts of the spring onion separately into fine rings. Cut smoked tofu into 1 cm thick and wide pieces.
- Heat 2 tbsp oil in a large frying pan and fry the tofu, courgettes, peppers, white part of the spring onion, broccoli and mushrooms for 5 minutes, stirring occasionally.
- Reduce heat slightly and deglaze pan contents with 150ml coconut milk, 2 tbsp green curry paste and 3g vegetable stock powder. Now simmer for another 10 minutes until the vegetables and tofu are soft.
- Meanwhile, wash the lime in hot water, grate the zest and squeeze out the lime juice.
- After cooking, season the curry with salt, pepper and lime juice as desired. Add the lime zest to the rice and fold it under.
- Put the lime rice in a large bowl, add the curry and top it with green part of the spring onion and peanuts.