Coconut and Star Anise Spiced Rice with Tofu Curry
Ingredients:
I pack of organic firm tofu cut into cubes
Handful of nuts—mixture of cashews, pumpkin seeds, and almonds
½ teaspoon ground organic turmeric
1 teaspoon organic coriander powder
2 cups basmati rice washed and drained
1 cup frozen peas and diced carrots
4 cups of water boiled separately for the rice
½ cup shredded coconut
4-star anise
1 medium onion diced small
Salt to taste
2 tablespoons extra virgin olive oil
Directions:
Heat a large pan over medium heat and add 1 tablespoon of the oil and add the star anise and roast for 1-2 minutes.
Add the rice and gently toast with the oil.
Add ½ teaspoon of coriander powder and coconut and continue to toast and coat the rice.
Add the frozen peas and diced carrots to the rice.
When all the moisture is gone from the rice add the boiling water and salt to taste.
Cover and cook for 10 minutes, then turn off the heat and set aside covered.
In a separate pan, heat remaining oil and add onions, coriander powder, turmeric and stir fry for 5 minutes.
At this time add the tofu cubes and coat with spices.
Grind the nuts to thick paste and add to the mixture and add water to make a sauce consistency—allow this to cook covered for 10 minutes on low heat.
Serve the tofu alongside the spiced rice.
This dish is very simple but full of flavor and nutritional value. I always try to use organic ingredients whenever I can. As always, I wish that you keep your health in center focus and live long and strong!
