Thai curry with tofu, peppers, coconut milk, pineapple and mushrooms

Ingredients for 4 servings:

• 375 g basmati rice
• 200 g natural tofu
• 1 tbsp cornstarch
• 1 tbsp sesame seeds
• 1 tbsp chia seeds
• 50 g cashew nuts
• 1 m.-large onion(s), red
• 1 m.-large onion(s), white
• 1 tsp cumin
• 1 tsp, heaped coriander powder
• 3 tbsp curry powder
• 3 tbsp turmeric powder
• 2 tbsp Thai curry paste, green
• 300 g bell pepper(s)
• ½ Chinese cabbage
• 100 ml vegetable stock
• 500 ml coconut milk
• 100 g mushrooms or shiitake mushrooms
• Himalayan salt
• Cayenne pepper
• 150 g pineapple
• basil
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Cook the rice as usual. Wash the bell peppers, halve them, and remove the membranes and seeds. Then cut into cubes or strips. Cut the washed Chinese cabbage into strips. Roast the cashews and red onion in a non-stick pan without fat and set aside. Cut the tofu into approximately 1 cm cubes and mix with the cornstarch, sesame seeds, and chia seeds in a bowl until the tofu is coated on all sides. Do not drain the tofu first. If the seeds do not stick properly, sprinkle with a spoonful of water. Fry the tofu in a non-stick pan in a little oil until crispy. Fry the white onion with cumin, coriander powder, curry powder, turmeric powder, and curry paste in a little oil (if you like it spicier, you can add a fresh chili pepper and fry it along with the rest). Quickly add the bell peppers and Chinese cabbage and continue to fry everything briefly. Pour in the vegetable stock and coconut milk (if you like it creamier and thicker, you can also add coconut cream and melt it in). Simmer for about 5-10 minutes, depending on how much bite you like the vegetables. Halfway through, add the sliced ​​mushrooms. Then season everything with a little salt and cayenne pepper. Season to taste. If the sauce is a bit too thin, thicken with cornstarch and water. Finally, add the diced pineapple and tofu and let it warm in the sauce. Serve the curry with rice and sprinkle with the cashew mixture and coarsely chopped basil. Note: As a variation, you can also use marinated chicken or beef instead of tofu in this recipe, similar to the tofu. If you like, you can divide the curry at the end and serve one part vegan and the other with meat. This is great for larger groups if you want to offer two different variations.