Korean curry style cauliflower and peppers

with quinoa and sautéed tofu

Este plato varia de acuerdo a la región donde se elaboré pero siempre suele ser picante y especiado. Disfrútalo como más te guste agregando el curry a gusto!

Nice and quick!
Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten, sesame

Ingredients

Red onion

Cauliflower

Red pepper

Italian pepper

Garlic

Tomato sauce

Red curry paste

Cherry tomatoes

Fresh parsley

Scallion

Red chilli

Tofu

Tricolor quinoa

Black sesame seeds

Gochujang

Ginger

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2184
522
24
4
65
13
13
18
0
359

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Rinse the quinoa in a pot with water and drain it well. Place the quinoa in a pot and add 250ml of water. Bring it to a boil and let it cook for 12 minutes. Drain the water and set aside.

Wash the vegetables. Finely chop the onion, peppers, garlic and ginger. Cut the cauliflower florets into thin slices. Heat 2 tablespoons of oil in a pot and cook the red curry paste for a few seconds. Add the chopped vegetables and the tomato sauce. Cook it at a gentle boil for 5 minutes. Add 200ml of water and let it simmer for 12-15 minutes.

Cut the tofu into pieces of 3cm long and 1/2cm thick, or crumble it with your hands. Chop the parsley, chilli and scallion. Cut the cherry tomatoes in half. Place the tofu in a bowl and marinate it with the gochujang sauce. Add the parsley, chilli, scallion and cherry tomatoes. Mix it and add it to the sauce at the last minute. Try the flavour.