Tofucurry "in a hurry"

Name: Tofucurry "in a hurry"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g small carrots; 300 g Broccolini (or broccoli); 1 Shallot; 200 g Tofu; 2 TABLESPOONS Oil; 50 g red curry paste; 1 can(s) (400 ml each) Coconut milk; 150 g Frozen sugar snap peas; 1 collar Coriander; 7-10 Tbsp Salt

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Mondays are also allowed to be full of feeling: A curry with broccoli, tender pods and tasty carrots is just the right soul food to start the week relaxed.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g small carrots
300 g Broccolini (or broccoli)
1 Shallot
200 g Tofu
2 TABLESPOONS Oil
50 g red curry paste
1 can(s) (400 ml each) Coconut milk
150 g Frozen sugar snap peas
1 collar Coriander
7-10 Tbsp Salt

Directions

1
Peel and wash the carrots and, depending on size, cut them lengthwise into halves or quarters. Clean and wash the broccolini. Peel shallot and cut into thin strips. Dice the tofu.
2
Fry the tofu in hot oil, remove. Sauté the shallot and carrots in the frying fat. Sweat curry paste briefly with. Deglaze with coconut milk and 200 ml water, bring to the boil. Simmer for 8-10 minutes.
3
Add broccolini and frozen sugar snap peas and cook for 3-4 minutes. Add the tofu again and warm up briefly. Wash the coriander, shake dry and remove the leaves. Season curry with salt and sprinkle with coriander. Serve with basmati rice.