One-pot curry
Creamy curry with coconut milk, fresh vegetables, and crispy tofu is a quick and nutritious meal for the whole family. Thank you for the recipe. how I like to eat.
Number of servings
2
Preparation time
25min
Print recipe
INGREDIENTS
- 3/4 cup Quinoa Mixed QF Quality Food
- 200 ml Kara light coconut milk
- 1 cube of tofu
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of curry
- 1 teaspoon of olive oil
- 500 ml of water
- 1 teaspoon of coconut oil
- 1 small onion (chopped)
- 1 clove of garlic
- 1 piece of fresh ginger (approx. 1 teaspoon, grated)
- 1 tablespoon of curry paste
- 1 carrot (sliced)
- 1/2 red pepper (cut into strips)
- 2 handfuls of green beans
- 200 ml tomato passata
- Lime juice
- Salt, pepper
- Fresh coriander
A METHOD OF PREPARING
- Rinse the quinoa in a fine sieve.
- Drain the tofu on a towel, cut into cubes, and place in a bowl. Season with paprika, curry powder, salt, and a drizzle of olive oil. Mix and set aside for a few minutes.
- Fry the tofu and transfer to a bowl. In the same pan, heat the coconut oil or olive oil. Sauté the onion, garlic, and ginger for 2–3 minutes. Add the carrots and bell pepper.
- Add the quinoa and stir. Add the curry paste and sauté briefly until fragrant. Add the water. Top with the green beans.
- Simmer for about 10 minutes, stirring occasionally. After this time, turn off the heat and leave to swell.
- Pour in the tomato puree and shaken coconut milk. Stir over low heat for 2-3 minutes.
- Drizzle with lime juice, season to taste, and top with the baked tofu. Sprinkle with cilantro.
