with courgette and carrot
If you're looking for a dish with a little excitement, this spicy veggie curry has it in abundance. Blended Thai spices, fluffy rice and textured tofu come together to make a perfectly balanced dish that's bursting with fun and flavour.
Allergens
Utensils
Tags
Rice
150 grams
Courgette
1 unit(s)
Carrot
1 unit(s)
Lime
0.5 unit(s)
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Thai Style Spice Mix
2 sachet(s)
Tofu
180 grams
Miso Paste
1 sachet(s)
Scallion
1 unit(s)
Dried Chilli Flakes
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the courgette and chop into 1cm cubes.
- Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Quarter the lime. Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Drain the tofu and pat dry with kitchen paper. Coarsely grate the tofu.
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry until tender, 5-6 mins.
- Lower the heat to medium-high then add the tofu, courgette and Thai spice to the pan.
- Fry until fragrant, stirring occasionally, 2-3 mins.
- Stir through the red Thai paste, coconut milk and miso paste.
- Cover and simmer for 2-3 mins.
- Add a squeeze of lime juice to your curry.
- Loosen the sauce with a splash of water if you feel it's too thick.
- Taste and season with salt, pepper and more lime juice if you like.
- Divide the rice between bowls and top with the tofu Thai curry.
- Finish with a sprinkling of scallion and as much of the dried chilli flakes as you like (use less if you don't like spice).
- Serve any remaining lime wedges on the side for squeezing over.
2757
kJ
Energy (kJ)
659
kcal
Energy (kcal)
26.4
g
Fat
15.8
g
of which saturates
83.2
g
Carbohydrate
12.2
g
of which sugars
1.1
g
Dietary Fiber
24.9
g
Protein
0
mg
Cholesterol
4.52
g
Salt
