Coconut Peanut Curry with Crispy Fried Tofu & Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

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 6-7 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

Once hot, add the chopped pepper and shallot wedges to the pan with your ginger & garlic paste and curry powder and cook for 2-3 min or until fragrant

Dissolve your creamed coconut and gluten free soy sauce in 200ml [260ml] [300ml] boiled water – this is your coconut stock

Drain and rinse your chickpeas

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 3-4 min or until the sauce has slightly thickened

While the sauce is thickening, squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

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