with carrot and bell pepper
A recipe conveniently customised just to your liking.
Allergens
Tags
Cauliflower Rice
250 grams
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Tofu
180 grams
Thai Style Spice Mix
2 sachet(s)
Coconut Milk
1 pack(s)
Carrot
1 unit(s)
Green Thai Style Paste
1 sachet(s)
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
- Chop the tofu into 2cm chunks.
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry for 4-5 mins. Season with salt and pepper.
- Meanwhile, halve, peel and thinly slice the onion. Shake the coconut milk to dissolve any lumps.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Add the onion, bell pepper and tofu to the carrot and fry for 2-3 mins.
- Pop in the coconut milk and Thai paste. Cover and cook for another 1-2 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- While the curry simmers, place a pot over medium-high heat with a drizzle of oil.
- Once hot, add the cauliflower rice and cook until just soft, 3-4 mins.
- Season well with salt and pepper.
- Divide the cauliflower rice between plates.
- Serve the tofu curry alongside.
1854
kJ
Energy (kJ)
443
kcal
Energy (kcal)
27.6
g
Fat
16
g
of which saturates
29.6
g
Carbohydrate
18.1
g
of which sugars
7.7
g
Dietary Fiber
20.1
g
Protein
0
mg
Cholesterol
2.52
g
Salt
