Delicious Thai curry without curry paste
by Tavolino
An aromatic, vegan Thai curry that doesn't require any store-bought curry paste. The combination of smoked tofu, fresh vegetables, and a finely balanced spice blend creates an intense flavor experience.
Ingredients
- Rice 100 g
- Smoked tofu 200 g
- Broccoli 200 g
- Carrot 60 g
- Red bell pepper 80 g
- Celery 40 g
- Lemon 1
- Garlic clove 1
- Onion 1
- Sun-dried tomatoes 6
- Ginger 1 piece
- Mint 1 sprig
- Rapeseed oil 2 tbsp
- Curry powder 1 1/2 tbsp
- Turmeric 1/2 tsp
- Chili flakes 1-2 tbsp
- Paprika powder 1 tbsp
- Ground cumin 1 tsp
- Sesame seeds 2 tbsp
- Salt & pepper 3 pinches
- Coconut milk 250 ml
- Water 400 ml
Preparation
- 1
Place 100 g of rice in a sieve, rinse, and cook according to package instructions until done.
- 2
Cut the broccoli into florets, peel the onion and slice into strips.
- 3
Cut the carrot, 80 g of red bell pepper, and 40 g of celery into bite-sized pieces.
- 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
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.
- 6
Deglaze with 200 ml of water and stir in 250 ml of coconut milk.
- 7
Stir in 1 1/2 tbsp of curry powder, 1/2 tsp of turmeric, and 1-2 tbsp of chili flakes.
- 8
Add the broccoli, bell pepper, carrot, and celery and let simmer for 5 min. Add another 100 ml of water if needed.
- 9
Stir in the garlic, ginger, sun-dried tomatoes, mint, and the juice of the lemon. Let simmer for another 1 min.
- 10
Turn off the heat. Stir in 1 tbsp of paprika powder and 1 tsp of ground cumin.
- 11
Serve the curry with rice on plates and garnish with 2 tbsp of sesame seeds and 3 pinches of salt & pepper.