Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Quick Curry 'Chicken'
This quick curry recipe started as an easy meal for when you don't have a lot of time to cook. My partner decided the recipe was too simple and needed some additional flavour. This means it's no longer a 'quick and easy' meal but I must admit the added flavour has transformed this dish into a regula
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Bring half a litre of water to a boil. Wash the rice. Cook the rice with the pre-boiled water for c. 19 minutes. Drain and keep aside.
2
Step 2
Chop the onions.
3
Step 3
Peel and finely chop the ginger.
4
Step 4
Peel and finely chop (or press) the garlic.
5
Step 5
Finely chop the chili peppers.
6
Step 6
Heat oil in a pan, and add the curry spices. Stir for a minute until fragrant. The spices will darken slightly but do not let them burn.
7
Step 7
Add the onion, garlic, ginger and chillies to the pan. Fry for 8 minutes on a medium heat until soft.
8
Step 8
Add the tomato paste and stir for 1 minute to release flavour.
9
Step 9
Cut the plant-based chicken into equal sizes if needed. Add to the pan and fry for 2-3 minutes, turning regularly.
10
Step 10
Add the coconut milk and vegetable stock to the pain. Bring to the boil and let simmer for 5-8 minutes to reduce thickness.
11
Step 11
While the sauce cooks, check the green beans and break any long pieces in half.
12
Step 12
Add the green beans to the thickened curry sauce and stir. Cover with a lid and simmer for 5 minutes on low heat to defrost and heat up the green beans.
13
Step 13
Taste the curry sauce and add salt to taste. Finish the curry sauce with the juice of half a lime.
14
Step 14
Serve the rice with the curry. You can cut the remaining half of the lime in quarters to serve alongside the curry.
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