Tofu Keema Curry with Soft Boiled Egg

Tofu Keema Curry with Soft Boiled Egg

Tofu Keema Curry with Soft Boiled Egg

Ingredients: 5 servings

Blend of ground pork
brand beef
1 cup / 200 g / 7.1 oz
Firm tofu, 1" cubed1 1/2 cup / 300 g / 10.6 oz
Onions, finely chopped1 cup / 200 g / 7.1 oz
Carrots, finely chopped1/4 cup / 50 g / 1.8 oz
Green peppers,
finely chopped
2 pcs
Garlic and ginger,
finely chopped (each)
1 tsp / 5 g / 0.2 oz
S&B Golden Curry, finely chopped4 tbsp / 60 g / 2.1 oz
S&B Curry Powder1 tsp / 4 g / 0.1 oz
Garam masalaPinch
Cumin (whole)Pinch
Water1/2 cup
Salt and pepper to taste
Cooked rice5 cups / 1000 g / 35.3 oz
Parsley, finely chopped1 tsp / 2.5 g / 0.1 oz
Walnuts, crushed2 tbsp / 30 g / 1.1 oz
Soft boiled eggs,
cut into halves
5 pcs

Directions

  1. Cook tofu in boiling water. Drain and set aside.
  2. Heat the oil in a frying pan, add garlic and ginger and stir-fry. Add meat and tofu, stir-fry until meat is thoroughly cooked. Add the onion, carrot and green pepper and stir well. Add the curry powder, garam masala and cumin.
  3. Add curry sauce mix and water to the mixture in the pan and let it melt. Season with salt and pepper.
  4. Add the parsley and walnuts to cooked rice and mix well.
  5. Serve rice and curry sauce on a plate. Cut the soft boiled eggs in half, and place them over the curry.

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