300 gr of either white or brown rice
2 green peppers
1 can of coconut milk/ soya cream
300gr (approx) of tofu
curry powder (I use tikka massala)
While you boil the rice cut the onion in thin slices and cook in some oil in a pan until it reaches a light brown colour, add the rest of the vegetables previously washed and cut in dice. (I never peel the aubergine or courgette). Cut the tofu in small dice and cook it with oil in another pan until it becomes slightly coloured.
Once the vegetables are done you can add the tofu, 2 teaspoons of curry powder and 1/2 the can of coconut milk (150/ 200ml approx). Stir until it becomes creamy.
When it’s done serve in a dish next to the rice.