Bell Pepper Coconut Curry with Tofu and Pineapple
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g basmati rice
- 800 ml water
- 1 teaspoon, heaped sea salt
- 200 g tofu, natural, firm
- 1 tablespoon, leveled cornstarch
- 1 tablespoon sesame seeds
- sea-salt
- Pepper, freshly ground
- Oil, for frying
- 6 tablespoon cashew nuts
- 1 large onion (s), diced
- 1 clove garlic, crushed
- 1 teaspoon, heaped cumin powder
- 1 teaspoon, heaped coriander powder
- 1 teaspoon, heaped turmeric powder
- 2 clove (s)
- 500 g red pepper (s), cut into strips
- 250 g pineapple, fresh, diced
- 400 ml coconut milk
- 100 g coconut cream
- 2 tablespoon. Honey, creamy, or agave syrup
- 0.5 ½ large lemon (s), add the juice
- 2 tablespoon basil, cut into strips
- Cayenne pepper
- 2 tablespoon, leveled cornstarch
- 100 ml water, cold
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil with the salt in the water and cook on a low flame for about 20 minutes until the water is completely absorbed.
- Roast the cashew nuts in a coated pan without fat and set aside.
- Cut the tofu into approx. 1 cm cubes and place in a freezer bag together with the cornstarch, sesame seeds, salt and pepper. Close this tightly and shake until the tofu is covered on all sides with cornstarch and sesame seeds. Fry the tofu in a little oil in a coated pan until crispy and drain on kitchen paper.
- Wipe the pan briefly and fry the onion and garlic together with the cumin, coriander, cloves and turmeric in a little oil until translucent. Add the peppers and fry everything briefly. Pour in the coconut milk and melt the coconut cream in the coconut milk. Let the peppers simmer for about 5 minutes. The peppers should still have a lot of bite. Then season everything with the honey (for the vegan variant: agave syrup), the lemon juice and a little salt and cayenne pepper and stir in the basil. Season to taste with a little cumin, turmeric and coriander. Mix the cornstarch with the water, add to the sauce and let it thicken. Finally add the pineapple and tofu and let them warm up in the sauce.
- Arrange the curry with the rice and serve sprinkled with some cashew nuts.
- Freshly brewed jasmine tea goes well with it.
- This curry is really very creamy and quite thick. If you don`t like it quite so creamy, you can also use less coconut cream or add a little more water to the sauce.
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