serves 4 people | 45 min to serve | < 2.50€ per serve
• 333g rice (pref. Basmati)
• 175g smoked tofu
• 2 paprika (sweet peppers)
• 2 big carrots
• 80g bamboo sprouts
• 80g mung bean sprouts
• 2 green onions
• 750ml coconut milk (creamy)
• 50g peanut butter
• 30ml soy sauce
• 2 teaspoons yellow curry paste
• 1 teaspoon Sambal Oelek
• Oil (olive, sesame, peanut etc…)
• Ginger powder
• Lime juice
• Salt
Cook the rice as indicated on package or as desired, adding some salt and oil to the boiling water.
In the meantime:
- Cut smoked tofu and carrots into small cubes. Heat up a large frying pan, add oil and fry on high flame until the tofu is crunchy and the carrots are slightly caramelized.
- In the meantime, cut paprika into thin slices or pieces.
- When the tofu and carrots are done, add the soy sauce and stir around.
- Add the paprika, the sprouts and a bit of salt to the pan and continue frying on high flame until the bamboo is golden brown.
- Mix the curry paste into the fried vegetables.
- Add peanut butter and coconut milk to the pan and stir around on medium heat until they’ve nicely mixed into a creamy curry.
- Cut green onions into thin slices and add them to the curry. Cook on medium heat for 5 minutes.
- Add Sambal Oelek and season with lime juice and ginger powder as desired.
Serve with the rice and enjoy!
inspired by a curry my mother used to cook. However, that one was made with white onions, cream, curry powder and chicken, so the only ingredient that remained is the rice served with the curry.