Yellow vegetable curry with coconut tofu sticks

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the lime, grate dry and grate the peel thinly. Halve the fruit, squeeze the juice. Cut tofu into strips and marinate with lime zest, 2 tbsp. juice, salt and pepper

2. 2

   Clean, wash and cut the peppers into strips. Wash the asparagus, cut off the woody ends. Cut the asparagus into slices. Peel carrots and slice thinly. Wash and clean the aubergine, cut in half lengthwise and cut into thin slices. Wash the mangetouts and cut lengthwise into strips. Peel onions and cut into strips

3. 3

   For the breadcrumb coating, stir cream, flour and 1 teaspoon curry powder until smooth. Turn the tofu sticks one after the other in the dough and roll in grated coconut. Heat 4 tablespoons of oil in a large pan and fry the vegetables for about 5 minutes, turning them over. Deglaze with coconut milk. Season with curry paste, remaining lime juice and salt. Bring to the boil and simmer for about 1 minute

4. 4

   Heat 4 tablespoons of oil in a frying pan and fry the tofu sticks in portions while turning. Wash the coriander and shake dry. Arrange vegetables and sticks and sprinkle with coriander

Nutrition Facts

KCAL
750 kcal

CARBS
27 g

FATS
60 g

PROTEINS
26 g