Green vegetable curry with lime rice
by XENIA
Servings: 1 person
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.