Tofu, aubergine, broccoli and coconut curry with wild and basmati rice

Method

1. Put the diced onion in a wok with a little oil.
2. When the onion starts to turn translucent, add the diced peppers.
3. After about 5 minutes, add the aubergine, also diced.
4. After about 10 minutes, add the tofu, drained beforehand (I put a weight on it so it released water), cut into not-too-small cubes.
5. Add the sesame seeds, salt and curry and stir well.
6. Add the coconut milk and broccoli.
7. Adjust the salt and curry and let it simmer over a low heat for about 20 min.
8. Cook the rice according to the packet instructions.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 420 g	100 g	% IR*	Share
Energy	615 kcal	146 kcal	31 %
Fat	33 g	7.9 g	47 %
of which saturates	20 g	4.8 g	100 %
Carbohydrate	66 g	16 g	25 %
of which sugars	8.3 g	2 g	9 %
Fibre	6.5 g	1.5 g	—
Protein	19 g	4.5 g	38 %
Salt	1.1 g	0.3 g	18 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos