1 medium onion
3 cloves garlic
1 medium-to-large carrot
0.5 head of cauliflower
1 handful of green beans (approx 1 C once cut)
1 red pepper/capsicum
300g firm tofu
1 T oil
4 T Thai red curry paste
0.5 C pineapple juice or water
1 C diced pineapple
0.5-1C cashew nuts
2 T lime juice
Prepare all the vegetables. Dice the onion, roughly chop the garlic, cube the carrot, chop the cauliflower into small pieces, slice the beans into 3-5cm lengths, and slice the capsicum into thin slices.
Put a little oil in a pan over high heat. Fry the tofu until lightly browned (3-5 minutes). Lower the heat to medium to let the pan cool. Put the tofu onto a plate and set aside.
Put a little more oil into the pan. Add the onion and fry until translucent. Add the red curry paste and fry for 2 minutes, then add the cauliflower and carrots and fry for a further 4-5 minutes.
Add the pineapple juice/water. Cook vegetables until they are beginning to tenderise, then the beans and cook for 2-3 minutes. Add the garlic and capsicum and cook for 1 minute more.
Stir in the coconut cream, lime juice, cashews and pineapple and cook until heated. Serve on rice.
We absolutely love our veg bags from Lovebrook. Great portion sizes and very fresh. The whole ethos is wonderful, and we are very lucky to have it on our doorstep.
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