What are the main ingredients in Tantalising Thai Red Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Tantalising Thai Red Curry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tantalising Thai Red Curry?

NUTRITIOUS BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. WHILE THE RICE IS BOILING…: Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. THE CURRY IS A GO!: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. WHILE THE CURRY IS SIMMERING…: Fry that tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion. FINISH THE CURRY: When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice. BREATHE IN THOSE AROMAS!: Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!

What should be prepared from my kitchen to make Tantalising Thai Red Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Tantalising Thai Red Curry

Don’t let eating clean stop you from enjoying terrific textures and flirtatious flavours. This oh-so-simple vegan Thai curry also comes with the enticing twist of using oat milk as the base of its glossy sauce. You won’t regret trying it!

Tantalising Thai Red Curry

with cashews, carrot, spinach & crispy tofu

Hands on Time: 25 - 55 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Carrot
Cashew Nuts
Fresh Chilli
Fresh Coriander
Oat Milk
Red Onion
Spinach
Tapioca Flour
Thai Red Curry Paste
Tofu
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 4-5 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!

Brown Basmati Rice - 75ml
Cashew Nuts - 10g
Red Onion - 1
Carrot - 120g
Thai Red Curry Paste - 15ml
Oat Milk - 200ml
Vegetable Stock - 5ml
Tapioca Flour - 5ml
Tofu - 110g
Spinach - 50g
Fresh Chilli - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!

Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Red Onion - 1
Carrot - 240g
Thai Red Curry Paste - 30ml
Oat Milk - 400ml
Vegetable Stock - 10ml
Tapioca Flour - 10ml
Tofu - 220g
Spinach - 100g
Fresh Chilli - 1
Fresh Coriander - 5g

Download the Recipe

Serves 3

NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that tofu! Pat the tofu cubes dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!

Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Red Onion - 1
Carrot - 240g
Thai Red Curry Paste - 30ml
Oat Milk - 400ml
Vegetable Stock - 10ml
Tapioca Flour - 10ml
Tofu - 220g
Spinach - 100g
Fresh Chilli - 1
Fresh Coriander - 5g

Download the Recipe

Serves 4

NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
WHILE THE RICE IS BOILING…
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 6-7 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually whisk in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-8 minutes until slightly reduced, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
Fry that tofu! Pat the tofu cubes dry with paper towel. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. You may need to do this step in batches. Remove from the pan on completion.
FINISH THE CURRY
When the curry sauce has reduced, stir through the shredded spinach and cook for 3-4 minutes until wilted. Remove from the heat on completion and stir through three-quarters of the tofu. Season to taste with salt, pepper, and a sweetener of choice.
BREATHE IN THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!