{"id":1981,"date":"2019-02-01T20:35:07","date_gmt":"2019-02-01T17:35:07","guid":{"rendered":"https:\/\/vegansurvive.com\/?p=1981"},"modified":"2019-02-01T20:35:07","modified_gmt":"2019-02-01T17:35:07","slug":"curried-rice-with-coconut-milk-and-tofu","status":"publish","type":"post","link":"https:\/\/vegansurvive.com\/en\/recipes\/main-course\/curried-rice-with-coconut-milk-and-tofu\/","title":{"rendered":"Curried rice with coconut milk and tofu"},"content":{"rendered":"

\"Curried<\/p>\n

Rice is a good garnish for a vegan fish recipe<\/a>, on top of that, it absorb the taste of curry and coconut milk quite well. This recipe is great in terms of simplicity, quick cooking and spicy aftertaste.<\/p>\n

\"Curried<\/p>\n

Not only will you discover how to cook that curried rice, but also how to open a coconut in less, that 1 minute :). Speaking of which, we won’t use the coconut chips, we will use only a coconut milk – coconut chips will be used in our next recipe. Stay tuned, we’ll publish a new recipe in a few days! So, let’s take a look at the curried rice recipe.<\/p>\n

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\"Curried<\/div>\n\t
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Curried rice with coconut milk and tofu<\/h2>\n
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<\/g><\/svg><\/span> Course <\/span>Main Course<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Indian, Japanese<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>curried rice<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>vegansurvive<\/span><\/div>\n\n

Ingredients<\/h3>
  • 1<\/span> cup<\/span> rice<\/span><\/li>
  • 1<\/span> unit<\/span> coconut<\/span><\/li>
  • 1<\/span> unit<\/span> tofu<\/span><\/li>
  • 1<\/span> unit<\/span> carrot<\/span><\/li>
  • 1<\/span> unit<\/span> onion<\/span><\/li>
  • 2<\/span> teaspoon<\/span> curry<\/span><\/li>
  • 1<\/span> teaspoon<\/span> hot black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Make a hole in a coconut (choose the bigger \"eye\") and get rid of a liquid.
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    • Use the blunt side of a knife and knock on the middle of the coconut, gradually rotating it. Less than a minute and the coconut will be separated into two parts.
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    • Clean the coconut parts from the brown peel and blend it.
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    • Cover coconut chips with hot water and let it chill for 30-40 minutes.
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    • Chop and fry onion and carrot.
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    • Cut tofu and fry put it on the frying pan as well.
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    • Strain the coconut milk and leave coconut chips (we'll use them in the next recipe).
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    • Wash the rice and add it to the frying pan. In addition to that, add the milk.
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    • Add curry, pepper and salt. Stew the dish about 15-20 minutes.
      <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Video<\/h3>