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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.
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