Curry with tofu and pepper salad
Main courses 25'   clock 4   people


  • 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

Curry with tofu and pepper salad



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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