Vegetable Tofu Keema Curry
Ingredients (5 servings)
Tofu (firm) |
3 pack (630g) |
Onion, chopped |
1(200g) |
Carrot, chopped |
1(100g) |
Ginger, grated |
10 g |
Corn, canned |
70 g |
Water |
600 cc |
Vegetable oil |
2 tbsp |
S&B Golden Curry Mix 92g |
1 pack |
Rice, cooked |
5 x 200 g |
Fresh vegetable (for garnish) |
As needed |
Directions
- Wrap tofu in kitchen paper and cook in a microwave at 600W for 2 min. Wrap again in paper for 30 min. to drain well.
- Stir-fry onions with oil in a frying pan.
- Add carrot and grated ginger and stir-fry well.
- Break and crush tofu in the pan, and stir-fry.
- Add water and corn. Skim foam from the surface when boiling, and simmer for 5 min.
- Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the pan.
Stir until sauce mixes are completely melted.
- Simmer approx. 5min., stirring constantly.
- Place rice on a plate, serve curry sauce.
Garnish with your favorite fresh vegetables, as desired.