1. 1

   Step 1

   Place 100 g of rice in a sieve, rinse, and cook according to package instructions until done.

2. 2

   Step 2

   Cut the broccoli into florets, peel the onion and slice into strips.

3. 3

   Step 3

   Cut the carrot, 80 g of red bell pepper, and 40 g of celery into bite-sized pieces.

4. 4

   Step 4

   Dice 200 g of smoked tofu, cut 6 sun-dried tomatoes into strips. Finely dice the ginger and 1 garlic clove, and cut 1 sprig of mint into fine strips.

5. 5

   Step 5

   Heat 2 tbsp of rapeseed oil in a pan. Sauté the onion and tofu over high heat for approx. 5 min. until the onions are translucent.

   Timer 5 min
6. 6

   Step 6

   Deglaze with 200 ml of water and stir in 250 ml of coconut milk.

7. 7

   Step 7

   Stir in 1 1/2 tbsp of curry powder, 1/2 tsp of turmeric, and 1-2 tbsp of chili flakes.

8. 8

   Step 8

   Add the broccoli, bell pepper, carrot, and celery and let simmer for 5 min. Add another 100 ml of water if needed.

   Timer 5 min
9. 9

   Step 9

   Stir in the garlic, ginger, sun-dried tomatoes, mint, and the juice of the lemon. Let simmer for another 1 min.

   Timer 1 min
10. 10

    Step 10

    Turn off the heat. Stir in 1 tbsp of paprika powder and 1 tsp of ground cumin.

11. 11

    Step 11

    Serve the curry with rice on plates and garnish with 2 tbsp of sesame seeds and 3 pinches of salt & pepper.

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