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RECIPES
| Calories | 84,7 Kcal |
| Fat | 4,6 g |
| of which saturated fat | 3,3 g |
| Carbohydrates | 9,7 g |
| of which sugar | 2,9 g |
| Proteins | 3,1 g |
| Salt | 0,2 g |
| Calories | 84,7 Kcal |
| Fat | 4,6 g |
| of which saturated fat | 3,3 g |
| Carbohydrates | 9,7 g |
| of which sugar | 2,9 g |
| Proteins | 3,1 g |
| Salt | 0,2 g |
In a pot, place rice with water and a pinch of salt (2 cups of water for each cup of rice). Cover with a lid. Cut cauliflower into florets. Cut tofu into small cubes. Heat a dash of oil in the same frying pan. Sauté garlic, ginger, and yellow curry paste for 1 min. Add cauliflower, carrot, coconut cream and 100ml of water (approx). Let simmer 8-10 min over medium heat, or until cauliflower is tender when pierced with a fork. If you see that there is a lack of liquid during cooking, you can add a little water. The result should be creamy, not dry. Add tofu and raisins to the frying pan of vegetables. Cut the rest of the lime into wedges. Chop coriander (leaves and stems). In a pot, place rice with water and a pinch of salt (2 cups of water for each cup of rice). Cover with a lid. Cut cauliflower into florets. Cut tofu into small cubes. Heat a dash of oil in the same frying pan. Sauté garlic, ginger, and yellow curry paste for 1 min. Add cauliflower, carrot, coconut cream and 100ml of water (approx). Let simmer 8-10 min over medium heat, or until cauliflower is tender when pierced with a fork. If you see that there is a lack of liquid during cooking, you can add a little water. The result should be creamy, not dry. Add tofu and raisins to the frying pan of vegetables. Cut the rest of the lime into wedges. Chop coriander (leaves and stems).Cooking step by step
The rice:
Bring to a boil. Lower heat to a minimum and let simmer until the water is absorbed, about 12-15 min.
Turn off the heat and set aside (covered). 
The vegetables:
Mince garlic. Peel and mince ginger.
Cut carrot into slices . 
The tofu:
Heat oil in a frying pan and sauté tofu until golden.
Season with curry powder, salt and pepper. Set aside. 
The curry I:
The curry II:
Squeeze half of the lime on top and mix everything.
Season with salt and pepper. 
Your meal:
Serve the curry with basmati rice and a lime wedge.
Finish with a sprinkle of coriander. Cooking
step by stepThe rice:
Bring to a boil. Lower heat to a minimum and let simmer until the water is absorbed, about 12-15 min.
Turn off the heat and set aside (covered). 
The vegetables:
Mince garlic. Peel and mince ginger.
Cut carrot into slices. The tofu:
Heat oil in a frying pan and sauté tofu until golden.
Season with curry powder, salt and pepper. Set aside, The curry I:
The curry II:
Squeeze half of the lime on top and mix everything.
Season with salt and pepper. Your meal:
Serve the curry with basmati rice and a lime wedge.
Finish with a sprinkle of coriander.
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