This recipe is very easy and quick to make, and full of nutritious vegetables and protein sources to boot!
Ingredients:
- One tsp. Olive oil
- One can of coconut milk (Light)
- One Tbsp. curry paste
- tsp. crushed chili powder (optional)
- Juice of one lime
- One carrot, diced
- One red or yellow pepper, diced
- One block of extra-firm tofu, diced
- One medium Spanish onion, diced
- A handful of green beans
- One clove of garlic, chopped
- Tbs. Diced almonds (optional)
- 1 cup of basmati or jasmine rice
- 1 cup water
Steps/Methods:
Rice :
Bring water to boil, then add rice to a covered pot. Bring heat to the lowest level and let cook for 20-25 minutes.
Curry :
In a large wok, fry onion with oil until translucent.
Add garlic, coconut milk, curry paste and lime juice and chili powder. Bring to a boil.
Add vegetables and tofu. Cover and simmer for 45 minutes. Sprinkle almonds on top after. Serve on a bed of rice.
Additional Tips:
- One tsp. Olive oil
- One can of coconut milk (Light)
- One Tbsp. curry paste
- tsp. crushed chili powder (optional)
- Juice of one lime
- One carrot, diced
- One red or yellow pepper, diced
- One block of extra-firm tofu, diced
- One medium Spanish onion, diced
- A handful of green beans
- One clove of garlic, chopped
- Tbs. Diced almonds (optional)
- 1 cup of basmati or jasmine rice
- 1 cup water
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