Paprika-coconut curry with tofu and pineapple

Ingredients for 4 servings:

• 400 g basmati rice
• 800 ml water
• 1 tsp, heaped sea salt
• 200 g natural tofu, firm
• 1 tbsp, leveled cornstarch
• 1 tbsp sesame seeds
• Sea salt
• Pepper, freshly ground
• Oil for frying
• 6 tbsp cashew nuts
• 1 large onion(s), diced
• 1 clove(s) garlic, crushed
• 1 tsp, heaped cumin powder
• 1 tsp, heaped coriander powder
• 1 tsp, heaped turmeric powder
• 2 cloves
• 500 g red bell pepper(s), cut into strips
• 250 g pineapple, fresh, diced
• 400 ml coconut milk
• 100 g coconut cream
• 2 tbsp, levelled honey, creamy, or agave syrup
• ½ large lemon(s), juice
• 2 tbsp basil, cut into strips
• e.g. cayenne pepper
• 2 tbsp, leveled cornstarch
• 100 ml water, cold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

super creamy vegetarian curry, also vegan possible

Bring the rice to a boil in the water with the salt and cook over low heat for about 20 minutes, until the water is completely absorbed. Toast the cashews in a non-stick pan without any fat and set aside. Cut the tofu into approximately 1 cm cubes and place them in a freezer bag along with the cornstarch, sesame seeds, salt, and pepper. Seal the bag tightly and shake until the tofu is coated with cornstarch and sesame seeds on all sides. Fry the tofu in a little oil in a non-stick pan until crispy and drain on kitchen paper. Wipe the pan clean and fry the onion and garlic together with the cumin, coriander, cloves, and turmeric in a little oil until translucent. Add the bell peppers and continue frying briefly. Pour in the coconut milk and melt the coconut cream in the coconut milk. Let the bell peppers simmer for about 5 minutes. The bell peppers should still have a good bite. Then season everything with honey (agave syrup for the vegan version), lemon juice, a little salt, and cayenne pepper, and stir in the basil. Season to taste with a little more cumin, turmeric, and coriander. Mix the cornstarch with the water, add it to the sauce, and let it thicken. Finally, add the pineapple and tofu and let it warm in the sauce. Serve the curry with the rice and sprinkle with some cashews. Serve with freshly brewed jasmine tea. This curry is really creamy and quite thick. If you don’t like it quite so creamy, you can use less coconut cream or add a little more water to the sauce.