Coconut vegetable curry with sour cherries

Ingredients for 4 servings:

• 1 tbsp yellow curry paste
• 200 ml coconut milk
• 1 jar bamboo shoot(s)
• 100 g soy sprouts
• 1 red bell pepper(s)
• 1 jar sour cherries
• 2 tubers of pak choi
• some mushrooms, sliced
• 2 cloves garlic
• 1 onion(s)
• 200 g tofu, diced
• some oil
• 1 tomato(s)
• rice
• possibly chili pepper(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian creation

First, cut the tofu into bite-sized pieces, approximately 1 x 1 cm in size. Please note that the tofu must first be wrapped in kitchen paper and weighted down with a plate or something similar to dry for about half an hour, otherwise it will splatter too much afterwards! Fry the tofu pieces in a wok with a little fat, the finely chopped garlic, and the sliced ​​onions for a few minutes. Then deglaze with the coconut milk and dissolve the curry paste in it. Season to taste; depending on the paste you use, you may need more or less. If you like, you can also add a little chili. Now add the bell pepper and the finely chopped tomato, as well as the quartered mushrooms. Pour boiling water over the bok choy and let it soak for about 2-3 minutes. Then add it to the curry along with the drained bamboo shoots. Now it’s time to put the rice on. While the curry is cooking, let it simmer on low heat. When the rice is ready, add the bean sprouts and a few sour cherries, plus a few tablespoons of their juice, to the curry. Then serve.