This recipe is loaded withvegetablesandtofuand is a very healthy one pot meal. Pair it with fragrant jasmine rice or brown rice and the dinner is complete
I also had leftover Thaired rice to accompany the vibrant veggie packed curry. Urgh and so today I am smothered in uber moisturiser in the the hope that it eases my skin and stops the dreaded peeling
In this dish i have used tofu along with Baby Corn , carrots , bell peppers and mushrooms. I have used home made redcurry paste but you can easily replace it with market bought paste …
The most common way that tofu is prepared in Mauritius is fried or sauteed then served as a finger food with some dipping sauce or added into anything you fancy — noodle dishes and Chinese-style soups being among the most popular
Serve warm with steamed jasmine rice. I absolutely love Thai food and ever since I discovered it as an alternative to Indo-Chinese, I must admit that I am rather partial to Thai food
How about Polenta Porridge with Apricot for breakfast or a snack of Summer Rolls. Handful of Thai basil (you could also use fresh coriander but Thai basil is really really good
With only seven ingredientsand one massive amount of POW, this delivers. I’ll be showing you what to use this authentic Thairedcurry paste with in my next post Monday
cover and heat to boiling on high. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender
Drain the red rice, mix it with the vegetables. Meanwhile, heat the olive oil in a pan, add the thyme and garlic, after a few seconds add the pepper and zucchini, salt and pepper and cook until vegetables are tender but not defeated
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