Vegetable Thai Green Curry With Tofu And Basmati Rice
Serves
4
Preparation
10
minutesCooking
25
minutesIngredients
2 cups 2 parboiled basmati rice
1 small 1 broccoli (500g)
200 g 200 packet marinated Thai tofu
200 g 200 green beans
1 1 Lebanese eggplant (180g)
½ ½ bunch coriander
570 g 570 HFM Green Curry Sauce
1 1 red chilli
½ ½ lime
- From your pantry
Salt, to season
Olive oil, for drizzling
Method
- Place the rice in a pot. Add 2 ½ cups of water and pinch of salt. Bring to the boil, stirring occasionally. Once the water has reduced halfway, cover and reduce heat to low. Cook for 12 minutes, remove from heat, and uncover.
- Meanwhile, cut broccoli into florets and slice tofu into thin strips. Remove the bottom end of the green beans and cut eggplant into 1cm diagonal slices. Pick the coriander leaves and chop stem. Set aside.
- In a medium-size pot or casserole dish, drizzle oil and add eggplant. Cook for 2-3 minutes until golden brown. Add green beans and sear for 2-3 minutes.
- Stir through green curry sauce and coriander stems. Bring to the boil. Add broccoli and tofu. Cook for further 3-4 minutes and turn heat down to low. Slice red chilli and add as desired. Squeeze juice of ½ a lime and garnish with coriander leaves. Serve hot with rice.
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