Tofu in curry yoghurt sauce

Name: Tofu in curry yoghurt sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Rice (for B. Basmati); 7-10 Tbsp salt, white pepper; 500 g Tofu (soy quark); 2 (approx. 600 g) Leek sticks (leek); 2 medium-sized onions; 1 red chilli pepper; 2 TABLESPOONS oil, 1-2 tablespoons curry; 1 TABLESPOON Vegetable broth (instant); 2 medium-sized apples; 1 tablespoon (10 g) Cornstarch; 300 g Whole milk yoghurt; 4 TABLESPOONS Mango Chutney; 1-2 TABLESPOONS Lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Rice (for B. Basmati)
7-10 Tbsp salt, white pepper
500 g Tofu (soy quark)
2 (approx. 600 g) Leek sticks (leek)
2 medium-sized onions
1 red chilli pepper
2 TABLESPOONS oil, 1-2 tablespoons curry
1 TABLESPOON Vegetable broth (instant)
2 medium-sized apples
1 tablespoon (10 g) Cornstarch
300 g Whole milk yoghurt
4 TABLESPOONS Mango Chutney
1-2 TABLESPOONS Lemon juice

Directions

1
Put the rice in a good 400 ml of boiling salted water. Cover and allow to swell for approx. 20 minutes over a mild heat
2
Drain the tofu if necessary and dice. Clean, wash and cut the leek into rings. Peel onions and cut into slices. Wash the chilli pepper
3
Heat the oil in a frying pan. Brown the tofu all around in it, take it out. Sauté the onions, leek and chilli in the hot frying fat. Sprinkle with curry and sauté briefly. Deglaze with 400 ml water. Add stock and tofu and bring everything to the boil. Simmer covered for about 10 minutes
4
In the meantime peel apples, quarter them, remove seeds and cut them into slices. Steam for about 5 minutes
5
Mix starch, yoghurt and chutney. Stir into the curry and bring to the boil again briefly. Season to taste with salt, pepper and lemon juice. Serve with the rice