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Recipe
Jo Huzcek’s Tofu Curry
- 1hr
- serves 4
- easy peezy
Ingredients
- Red Island Extra Virgin Olive Oil
- 1.5 cups arborio rice, rinsed
- 4 cups vegetable stock (or two stock cubes dissolved in boiling water)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups broccoli, diced
- 2 cups mixed mushroom, diced
- 1 cup frozen peas
- 1 can chickpeas, rinsed
- Spice mix
- 1tsp paprika
- 1tsp nutritional yeast
- 1tsp turmeric
- salt & pepper
- Optional - shredded cheese (can also be vegan cheese)
Method
- 1 Preheat oven to 180 degrees
- 2 Line a baking tray and spread the chickpeas, drizzle a generous amount of Red Island Extra Virgin Olive Oil, cover the chickpeas in spice mix
- 3 Bake for around 10-15 minutes or until crispy and golden. Set aside
- 4 Heat a non-stick deep pan with a generous drizzle of Red Island Extra Virgin Olive Oil
- 5 Fry onion and garlic for a few minutes until translucent
- 6 Add vegetables and fry for a few minutes
- 7 Mix in the rice and cook for another few minutes
- 8 Add 2 cups of vegetable stock and stir through. Cover with a lid and leave to cook for 10 minutes. Stir occasionally
- 9 Once some of the stock has reduced, add remaining stock, cover with a lid, and cook for 10 minutes or until the rice is ready. Stir occasionally
- 10 Option to stir through vegan cheese. Serve a bowl and top with crispy chickpeas. Enjoy!
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