Fancy a creamy, hearty but simple lunch? then this is the curry for you!
This coconut infused meal will fill you up and warm your insides out during the winter months!
Ingredients:
5 large chestnut mushrooms
3 large white potatoes (i like to use cyprus potatoes)
1 pack of silken tofu
2 cups of Jasmine rice
Sauce:
1 can of coconut milk
1 vegetable stock cube
100ml water
2 Tbsp curry powder
1 Tbsp Tumeric
1 Tbsp Cumin
pinch of salt and pepper
lime juice (for the top)
coriander (for the top)
Method:
Wash and Boil the rice (in enough water to cover the grains) in a pan for 20 minutes until fluffy.
Whilst boiling, wash and thinly slice potatoes (leaving skin on them) and place in a large frying pan.
wash then slice the mushrooms and place them in the same pan.
add a tablespoon of vegetable oil to the pan and fry on medium heat for around 10-15 minutes.
In a different frying pan, fry the chunks of tofu with a tablespoon of vegetable oil on medium heat for around 10 minutes (or until golden brown)
Pour the coconut milk and the vegetable stock (with the boiled water) into the pan with the potatoes and mushrooms in after the 10 minutes.
Add the spices and the salt and pepper to the pan. mix together and let it simmer for 5 minutes.
Serve in a bowl and top with lime juice and coriander!
ENJOY!!!!
(this is made by my sister Holly and is one of my all time favourite meals she makes, i recommend you give it a try)!
Nutritional Value Below
(377 calories per serving)