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Coconut Tofu Curry with Brown rice
Serves 6 (Vegetables are in season in UK) 250g Aspragus 100g Spinach 100g Carrots 400g Organic Tofu 400g Coconut Cream 2 Tbsp Ghee 1/4 Tsp Saffron 1/2 Tsp Cumin 1/2 Tsp Turmeric 1/2 Tsp Pink Salt 2-3 Crushed Garlic Cloves 1/4 Tsp Black Pepper Add Coconut cream, spices in pan, simmer, add tofu and cover lid. Add Vegetables once tofu is half cooked. 500g Brown Rice Soaked overnight in water and salt, then drained and washed before cooking. (This is to reduce phytic acid levels, and also to make the rice more digestible by sprouting) Simmer rice for 30 mins, add 1/2 tsp salt and 1/4 tsp cumin 1/4 tsp black pepper.
Votes: 4
Rating: 3.25
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Passive Time 24 Hours to sprout rice
Servings
Passive Time 24 Hours to sprout rice
Servings
Votes: 4
Rating: 3.25
You:
Rate this recipe!
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