Ingredients
- 120 g brown rice
- 1 tablespoon olive oil
- 4 teaspoons yellow curry paste
- 1 medium carrot, chopped
- 1 fresh red chilli, seeds removed and thinly sliced
- 90 g broccoli, cut into florets
- 30 g frozen peas
- 100 g mushrooms, sliced
- 1 cup (250 ml) reduced-salt vegetable stock
- 150 g tinned chickpeas, drained and rinsed
- 170 g firm tofu, cut into 2 cm cubes
- 2 teaspoons reduced-salt tamari or soy sauce
- ½ cup (125 ml) light coconut milk
- 1 teaspoon cornflour (optional)
- Lime wedges, to serve
How to Make It
- Place the rice and 300 ml of water in a small saucepan over high heat. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
- Meanwhile, heat the oil in a medium saucepan over medium heat. Add the curry paste and cook for 2–3 minutes until fragrant, stirring occasionally.
- Add the carrot, chilli, broccoli, peas and mushrooms and cook for 5 minutes, stirring occasionally.
- Add the stock, chickpeas and tofu and cook for 1 minute, stirring occasionally. Reduce the heat to medium–low and simmer, covered, for 10–15 minutes or until the vegetables are tender.
- Stir in the tamari or soy sauce and coconut milk and cook, uncovered, for 2–3 minutes.
- If the curry looks too thin, mix the cornflour and 2 tablespoons of curry liquid together in a small bowl. Pour back into the curry and cook for a further 2–3 minutes or until thickened, stirring gently.
- To serve, place the rice in two serving bowls and top with the yellow curry. Serve with lime wedges on the side.
