Coconut Peanut Curry With Crispy Fried Tofu & Basmati Rice

Boil half a kettle

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving

Peel and chop your shallot[s] into wedges

Drain your tofu and pat it dry with kitchen paper, then cut the tofu into strips

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-sized pieces

Once hot, add the tofu strips and garam masala to the pan and cook for 5-6 min, turning occasionally until golden and crisp

Meanwhile, heat a separate, large wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Drain and rinse your chickpeas

Once hot, add the chopped pepper and shallot wedges to the pan with your ginger & garlic paste and curry powder and cook for 2 min or until fragrant

Dissolve your creamed coconut and gluten free soy sauce in 200ml [260ml] [340ml] boiled water – this is your coconut stock

Once fragrant, add the drained chickpeas, coconut stock and peanut butter to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 3 min or until the sauce has slightly thickened

While everything's cooking, chop your coriander finely, including the stalks