A dairy-free creamy curry bowl that´s light but hearty and well-balanced with complex carbohydrates, protein and fat.
Brown rice/ quinoa/ rice noodles (as base)
400g nautral tofu (non-vegans can use chicken)
650g frozen mixed vegetables
1 can coconut milk
4 tbsp. soya sauce
2 tsp. curry paste
2 tsp. turmeric powder
Salt & black pepper
Start by boiling water in a pot for rice, quinoa or rice noodles. Chop up the tofu into small squares. Fry the tofu in a pan with soya sauce. Once well cooked, add the frozen vegetables into the pan and allow to defrost and cook. When the vegetables are soft, add the coconut milk, curry paste, turmeric powder, salt and black pepper. Allow to cook for a few minutes to season.
Once the rice, quinoa or rice noodles are cooked, drain the water from the pot. Dish up the base and add the coconut curry to the bowl. Add fresh coriander to the top and enjoy!