Creamy peanut vegie curry $AVER
Serves 4 Prep 15 mins Cook 15 mins
✓gluten free ✓diabetes friendly ✓dairy free ✓vegetarian
1 cup brown rice Spray oil
200g firm tofu, chopped into
2cm chunks
1 small red onion, finely chopped
1 clove garlic, finely chopped
2 carrots, chopped
2 zucchini/courgettes, sliced into half moons
3 tablespoons peanut butter
1 tablespoon sweet chilli sauce
2 teaspoons curry powder
1 cup light coconut milk
4 cups chopped spinach
Fresh coriander, to garnish (optional)
Fresh chilli slices or chilli
flakes, to garnish (optional)
In a pot add brown rice and 2 cups water. Cover and bring to the boil. Reduce heat to low and cook for 25 minutes until rice is tender and water is absorbed.
