Tofu, zucchini and pea curry with basmati

Ingredients

For 1 serving

• Tofu200 g
• Zucchini150 g
• Peas80 g
• Basmati rice35 g
• Coconut milk50 g
• Onion30 g
• Curry powder1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: soy,

In season: May – July

Method

1. Rinse the basmati rice under cold water until it runs clear and cook it in boiling salted water for 12 minutes, until tender and fluffy; drain.
2. Meanwhile peel and chop the onion; wash and trim the courgettes and cut them into cubes of about 1 cm; drain and pat dry the tofu and cut it into cubes of about 2 cm.
3. Heat the oil in a frying pan over medium-low heat and fry the onion for 3 minutes, until translucent; add the curry powder and stir for 30 seconds, until fragrant, then add the courgettes and peas and cook for 2 minutes.
4. Add the tofu, coconut milk and a splash of water, season with salt and simmer over low heat for 10 minutes, stirring gently, until the vegetables are tender and the sauce is creamy.
5. Adjust the salt and serve the curry with the rice.