Prune Curry
Preparation
40
minutes
Servings
4
persons
Nutrition
530
calories
Ingredients
300 g tofu 250 g green beans 500 g broccoli 400 g carrots 1 piece of fresh ginger (approx. 3 cm) 1 red chili pepper 150 g SUNSWEET prunes 2 tbsp oil 400 ml coconut milk 400 ml vegetable stock 2 tsp yellow curry paste 1 tsp corn flour salt pepper 1 tbsp lime juice 450 g roasted cashew nuts 4 Thai basil stalksInstructions
- Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.
- Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.
- Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.
Recipe Categories
Mains,
