Main courses 25'

Ingredients

1 pot Abinda Sweet Pepper Salad
Basmati rice (boiled) to serve 4
2 onions, finely chopped
1 clove of garlic, finely chopped
1 leek, finely chopped
1 handful of soy bean sprouts
2 carrots, finely sliced
1 handful of finely sliced pepper (red and green)
200g tofu cubed
1 can (400ml) coconut cream
1 tsp yellow curry paste
Salt and pepper
1 tsp coriander powder
1 tsp curry powder
1 tsp dried cumin
1 piece of fresh ginger, grated
Olive oil

Curry with tofu and pepper salad

preparartion

preparation

Heat the oil in a large cooking pan. Fry the onion with a pinch of salt. After a few minutes add the herbs, ginger, curry paste and garlic. Stir well and after 1 minute add the finely chopped vegetables. Stir fry briefly and add the coconut cream, the pot of pepper salad and the tofu cubes. Cover the pan with a lid and leave the curry to simmer on a low heat for 15 to 20 minutes. Serve with rice (or noodles), coriander and sesame seeds.

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