Green Curry with Sugar Snap Peas, Tofu, and Sticky Peanuts

Name: Green Curry with Sugar Snap Peas, Tofu, and Sticky Peanuts
Prep time: 30 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 1 ½ cups (300 grams) basmati rice; 14 ounces (400 grams) tofu; 2 green bell peppers; 2 tablespoons oil; 2 tablespoons Indian mild curry paste; 2 pounds (400 grams) sugar snap peas; 1 can coconut milk (15 ounces/400 ml); ½ cup (75 grams) unsalted peanuts; 1 tablespoon ginger syrup; 2 green onions

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

I make some type of curry most weeks, as they offer endless variation. Sometimes I’ll add a handful of cherry tomatoes to this recipe, or I’ll swap the tofu for paneer, an Indian fresh cheese made from cow’s milk. Paneer is an animal product, while tofu is plant-based. Both are rich in protein.

Ingredients

1 ½ cups (300 grams) basmati rice
14 ounces (400

Europe
Netherlands
Main course
Vegan
Gluten-free

Method

COOK the rice according to the package directions. Cut the tofu into cubes and pat them with paper towels until thoroughly dry. Chop the bell peppers.

HEAT the oil in a frying pan. Fry the tofu for 3 minutes until browned, then remove from the pan. Add more oil if necessary and stir-fry the bell pepper and sugar snap peas for 3 minutes. Stir in the curry paste and fry 1 mi