Ingredients
- 280g Naked Tofoo
- 2 x 250g pouch cooked basmati rice
- 2 tbsp Tikka curry paste
- 200g frozen peas
- 2 tbsp coconut oil
- Fresh coriander
- 2 red onions, peeled and sliced
- 2 red peppers, deseeded and sliced
- 200ml coconut milk
- 400g canned chopped tomatoes
- 2 tbsp fresh lime juice
- 100g cherry tomatoes, halved
Get started
- Cut the Tofoo into 1.5cm cubes then toss with the curry paste. Heat the coconut oil in a pan and fry the Tofoo, red onion and red pepper for 5 minutes, stirring.
- Add the coconut milk, chopped tomatoes, and lime juice and bring to the boil, cover reduce the heat and simmer for 10 minutes. Add the cherry tomatoes and cook for a further 5 minutes.
- Meanwhile cook the rice according to pack instructions, cook the peas in a pan of water for 2 minutes, drain and toss with the rice and coriander.
- Divide the rice between 2 warmed plates and top with the Tofoo tikka.
