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Le Chaudron recipe
Bowl curry rouge légumes
Red curry vegetable and tofu bowl
⏱ 25 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
100 g (3½ oz)basmati rice
200 g (7 oz)firm tofu
1 tbspred curry paste
200 ml (¾ cup)light coconut milk
1zucchini
100 g (3½ oz)broccoli
60 g (2 oz)bean sprouts
1 tbspsoy sauce
1 tbspcilantro
1lime
- 100 g (3½ oz) basmati rice
- 200 g (7 oz) firm tofu
- 1 tbsp red curry paste
- 200 ml (¾ cup) light coconut milk
- 1 zucchini
- 100 g (3½ oz) broccoli
- 60 g (2 oz) bean sprouts
- 1 tbsp soy sauce
- 1 tbsp cilantro
- 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the basmati rice and cook, covered, in 1½ times its volume of boiling salted water for 12 minutes.
- Meanwhile, press the tofu between paper towels for 10 minutes and cut into 2 cm (¾ in) cubes.
- Cut the zucchini into thick half-moons and the broccoli into medium florets.
- Heat a wok over medium heat and fry the curry paste for 1 minute.
- Don't let it burn. Pour in the light coconut milk and stir.
- Add the tofu and broccoli and simmer gently for 5 minutes.
- Add the zucchini and soy sauce and cook 5 minutes more; the vegetables should stay crisp.
- Serve the rice in 2 bowls topped with the curry, bean sprouts, cilantro and lime zest.
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