Nut curry with vegetables, rice and chicken or tofu

Ingredients for 3 servings:

• 100 g cashew nuts, ground
• 50 g ground peanuts
• 2 tbsp desiccated coconut
• 400 g chicken breast or smoked tofu
• 225 g basmati rice
• 400 ml coconut milk
• 200 g natural yogurt or cream yogurt
• 1 small head of broccoli
• 1 bell pepper(s), red
• 1 carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 2 cm ginger
• e.g. chili
• 2 tbsp lemon juice
• 2 tbsp tomato paste
• 1 tsp cinnamon powder
• 2 tsp garam masala or its components
• 1 tsp cayenne pepper
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp salt
• some oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 50 minutes

vegetarian if required

Place the yogurt, except for 2 tablespoons, and the tomato paste in a bowl. Add the cinnamon, garam masala, cayenne pepper, coriander, turmeric, and chili. Crush 1 garlic clove and add it to the ginger, then mix everything together. Cut the chicken into bite-sized pieces and add them to the seasoned yogurt. If you chose tofu, skip the tofu. Mix the mixture well and refrigerate for about 10 hours. You can also let the mixture marinate for a shorter time, but this will affect the result. Cut the broccoli into small florets and then into smaller pieces. Cut the bell pepper into bite-sized pieces and the carrot into thin slices. Set the vegetables aside. If you chose tofu, cut it into bite-sized pieces and set aside. Dice the onion and finely chop the remaining garlic clove. Put both in a bowl with the cashews and peanuts and add the remaining 2 tablespoons of yogurt, the desiccated coconut, 2 tablespoons of oil and the salt. Heat a little oil in a large pan and fry the nut mixture, if desired, along with the tofu for 5 minutes, stirring regularly. Put a pot of hot, salted water on the stove and add the rice. Let it cook for about 10 minutes. Meanwhile, continue with the curry. After this time, drain the water and place the rice in the pot on the switched off, still hot stove for another 5 minutes. Pay attention to the timing of the curry. Take the marinated meat out of the fridge and add it to the pan, fry everything for another 3 minutes. Deglaze with the coconut milk and stir in. Then add the reserved vegetables and bring everything to a boil. Reduce the heat to low and cover the pan. After about 15 minutes, the curry can be served with the rice.