Prune Curry

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Prune Curry

Tulosta resepti

In this vegan curry, plenty of crunchy vegetables are paired with fruity prunes and coconut milk. A balanced meal that provides us with many valuable nutrients.

  • Valmisteluaika: 40
  • Total Time: 40 minutes
  • Annoksia: 4 1x
  • Method: import-018
  • Cuisine: R418

Ainesosat

Yksiköt Skaalaa

300 g tofu
250 g green beans
500 g broccoli
400 g carrots
1 piece of fresh ginger (approx. 3 cm)
1 red chili pepper
150 g Sunsweet prunes
2 tbsp oil
400 ml coconut milk
400 ml vegetable stock
2 tsp yellow curry paste
1 tsp corn flour
salt
pepper
1 tbsp lime juice
450 g roasted cashew nuts
4 Thai basil stalks

Valmistus

  1. Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.
  2. Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.
  3. Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.

Notes

MK2

Nutrition

  • kalorit: 530
Print

Prune Curry

Tulosta resepti

In this vegan curry, plenty of crunchy vegetables are paired with fruity prunes and coconut milk. A balanced meal that provides us with many valuable nutrients.

  • Valmisteluaika: 40
  • Total Time: 40 minutes
  • Annoksia: 4 1x
  • Method: import-018
  • Cuisine: R418

Ainesosat

Yksiköt Skaalaa

300 g tofu
250 g green beans
500 g broccoli
400 g carrots
1 piece of fresh ginger (approx. 3 cm)
1 red chili pepper
150 g Sunsweet prunes
2 tbsp oil
400 ml coconut milk
400 ml vegetable stock
2 tsp yellow curry paste
1 tsp corn flour
salt
pepper
1 tbsp lime juice
450 g roasted cashew nuts
4 Thai basil stalks

Valmistus

  1. Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.
  2. Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.
  3. Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.

Notes

MK2

Nutrition

  • kalorit: 530
Takaisin kaikkiin resepteihin

Jaa

Print

Prune Curry

Tulosta resepti

In this vegan curry, plenty of crunchy vegetables are paired with fruity prunes and coconut milk. A balanced meal that provides us with many valuable nutrients.

  • Valmisteluaika: 40
  • Total Time: 40 minutes
  • Annoksia: 4 1x
  • Method: import-018
  • Cuisine: R418

Ainesosat

Yksiköt Skaalaa

300 g tofu
250 g green beans
500 g broccoli
400 g carrots
1 piece of fresh ginger (approx. 3 cm)
1 red chili pepper
150 g Sunsweet prunes
2 tbsp oil
400 ml coconut milk
400 ml vegetable stock
2 tsp yellow curry paste
1 tsp corn flour
salt
pepper
1 tbsp lime juice
450 g roasted cashew nuts
4 Thai basil stalks

Valmistus

  1. Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.
  2. Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.
  3. Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.

Notes

MK2

Nutrition

  • kalorit: 530

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