Tofu & Summer Vegetable Curry with Peanuts

Cook Rice:

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Meanwhile pat dry tofu with paper towel and cut into 2 cm cubes. Medium dice ³⁄₄ of the onion. Cut zucchini and eggplant into 2 cm chunks. Top and tail green beans, and slice in half. Pick coriander leaves (discarding stems) and roughly chop.

Cook Tofu:

Heat oil in a large frypan over medium-high heat. Add tofu in a single layer and cook, turning once, until golden brown - about 4 minutes. Transfer to a plate, season with salt, and set aside.

Cook Curry:

Heat oil in a pot over medium-high. Add diced onion, zucchini, eggplant and a pinch of salt, cook until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in colour, about 2 minutes. Add green beans and cook, tossing to coat, until vegetables have softened and starting to brown. Add coconut milk and bring to a simmer.

Finish Curry:

Add tofu to the pot and stir gently to combine. Cook until warmed through and flavours well combined, about 3 minutes. Season to taste. Stir through ³⁄₄ chopped coriander (to taste).

You Plate It:

Divide rice and curry between serving bowls. Finish with a generous squeeze of lime, chopped peanuts and any remaining coriander.