Lunch/ Dinner: Vegan Thai Curry

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PLATES: 2 SERVINGS

DURATION: 20 MIN

TUTORIAL:

Ingredients

  • 4 CUPS BROWN RICE

  • 1 BLOCK TOFU

  • 4 TBSP OLIVE OIL

  • 2 TSP OREGANO

  • 2 TSP PEPPER

  • 2 TSP SWEET CHILLI PEPPER

  • 1 RED BELL PEPPER 

  • 1 ZUCCHINI

  • 5 MUSHROOMS

  • 100 G CORN 

  • 1 DICED ONION

  • 4 TBSP OF COCONUT BUTTER

  • 3 TBSP OF PEANUT BUTTER

Preparation steps

STEP 1 

PREPARE 4 CUPS OF BROWN RICE IN A RICE COOKER OR POT.

STEP 2

CUT A BLOCK OF TOFU IN DICES AND POUR 4 TBSP OF OLIVE OIL OVER IT. THEN POUR EACH 2 TSP OF OREGANO, PEPPER AND SWEET CHILLI PEPPER OVER THE DICED TOFU AND MIX IT WELL TO BUILD A TASTY MARINADE.

 

STEP 3

NOW SLICE AND DICE A RED BELL PEPPER, ONION AND ZUCCHINI. THEN CUT 5 MUSHROOMS IN SLICES AND SET ASIDE THE 100 G OF CORN (WITHOUT THE WATER). 

STEP 4

TAKE A NICE FRYING PAN AND HEAT IT UP. MIX IN SOME OLIVE OIL AND WHEN THE OIL IS AT HOT TEMPERATURE POUR IN THE DICED ONION. THEN AD THE MARINATED TOFU TO IT. AFTERWARDS POUR IN THE VEGGIES ACCORDING TO THEIR SOFTNESS. SO AT FIRST THE MUSHROOMS THEN THE ZUCCHINI, THEN THE BELL PEPPER AND AT LAST THE CORN. MIX IT ALL TOGETHER FOR ABOUT 3 MIN. AND MAKE SURE TO ALWAYS TURN THE FOOD TO AVOID IT FROM BURNING. THEN AD THE 4 TBSP OF COCONUT BUTTER  AND 3 TBSP OF PEANUT BUTTER. MIX IT ALL TOGETHER AND LET IT SIMMER FOR ANOTHER 5 MIN AT LOW HEAT.

STEP 5 

SERVE AND VOILÀ.