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Vegetarian Curry
Ingredients
| 250 g | firm tofu |
| 100 g | fennel, sliced |
| 100 g | celery, cut in thin slices |
| 1 stalk(s) | leek, sliced |
| 1 | orange |
| 1 tbsp | curry powder |
| 200 ml | coconut milk |
| lime juice | |
| honey | |
| salt and pepper | |
| soy sauce | |
| 1 tbsp | oil |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Drain the tofu, press slightly between kitchen paper to get rid of most of the water in the tofu. Fry the tofu slowly over low-medium heat in a non-stick pan without oil until firm, dry and browned. Take out of the pan and set aside. Cut into strips.
Add oil into the pan, and stir-fry leek, celery and fennel until slightly golden. Add curry and cook stirring until fragrant. Add the orange juice, bring to a boil and pour in the coconut milk. Return the tofu and bring to the boil again. Season to taste with pepper, lime juice, honey and soy sauce.
Serve with rice.
Add oil into the pan, and stir-fry leek, celery and fennel until slightly golden. Add curry and cook stirring until fragrant. Add the orange juice, bring to a boil and pour in the coconut milk. Return the tofu and bring to the boil again. Season to taste with pepper, lime juice, honey and soy sauce.
Serve with rice.
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