Summary

Ingredients

• 200 g rice
• 500 g veetables (Chinese veetables), frozen, or other as you like
• 1 can chickpeas
• 200 g smoked tofu
• 200 ml coconut milk
• 1 tablespoon oil
• 2 tablespoon soy sauce
• salt and pepper
• 1 teaspoon, heaped curry powder
• 1 teaspoon, heaped turmeric
• some ginger root, freshly grated or powder
• Chilli flakes

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Instructions

1. Put on the rice and cook according to the instructions on the packet.
2. Meanwhile, heat the oil in a pan and add the diced smoked tofu, fry it and when it is nice and crispy, deglaze with the soy sauce. Then add the vegetables and coconut milk. Bring to the boil and simmer covered over medium heat until the vegetables are thawed.
3. Place the chickpeas in a colander and rinse until no more foam can be seen. Add the chickpeas and the cooked rice to the tofu and vegetables, stir well and season with pepper, salt, curry, turmeric, ginger and chilli flakes.