Ambient Tikka Masala With Curry Paste
Ijanric
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 2
50 min

Ingredients

1 tbsp
Balsamic Vinegar
90 ml
Canned Tomatoes
30 grams
Cashews
30 ml
Coconut Milk
1.5 tbsp
Curry Paste
4 Clove
Garlic
180 grams
Green Beans
1.5
Red Onion
100 grams
Rice
260 ml
Stock
60 grams
Sun-Dried Tomato
100 grams
Tofu

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Prep

  1. Wash and cut your green beans so that they all have a similar size and shape.
  2. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your garlic and red onion.

Heating Steps

  1. Boil rice according to instructions on package.
  2. Heat oil in a pot and add garlic and red onion, and fry at lower temperature for several minutes.
  3. Heat oil in a pot, add Tofu and fry for 10 minutes.Finally, add Green Beans and fry for 5 more minutes.
  4. Add canned tomatoes and curry paste and mix.
  5. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  7. Add balsamic vinegar and coconut milk and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Cashews and Sun-Dried Tomato on top.