Carrot stew with smoked tofu on basmati rice

Ingredients for 2 servings

For the rice

  • 150 g wholegrain basmati rice – wash thoroughly
  • 30 g slivered almonds with fat – free roasting; 1 TBSP to the side
  • 1 Kaffir Lime Leaf
  • 1 organic lemon – TL ¼ abrasion
  • Crystal salt
  • Pepper from the mill

For the Ragout

  • 300 g carrots – peel and cut into 1.5 cm pieces
  • 200 g smoked tofu into 1.5 cm cubes
  • 250 ml vegetable broth
  • 100 ml coconut milk
  • 2 TBSP coconut oil
  • 1 TBSP Tamari (or soy sauce)
  • 1 TBSP lemon juice (see rice)
  • 1 note of saffron (0.125 g)
  • 1 TSP grated ginger
  • 1 TSP curry powder

For the Topping

  • 150 g colourful carrots – peel with a potato peeler, cut in strips
  • 1 TBSP olive oil, cold pressed
  • 1 TBSP lemon juice (see rice)
  • 1 TSP Yaconsirup


Preparation time about 20 minutes cooking/baking time approx 40 minutes

The rice along with the lime leaf and a little salt and continue to cook. Then season with salt and pepper. Then the almonds and the Lemon zest.

1 TBSP coconut oil in a frying pan. The Tofu in it for 3 Min. sauté with Tamari drizzle, in short, let it evaporate and remove from the pan.

The pan with the remaining coconut oil again and fry the carrots along with ginger, saffron and Curry for 2 Min. for a short time. Then with vegetable broth and coconut milk deglaze, bring to a boil and 10 Min. simmer.

The pan contents in a blender and puree to a fine Sauce. Season with salt, pepper and lemon juice to taste and put back in the pan. The Tofu and the sauce to warm.

In the meantime, for the salad, add the lemon juice, the Oil and the syrup in a bowl and stir well, season with salt and pepper and the carrot strips to taste, stir and set aside.

The rice and the carrot sauce on 2 plates, sprinkle the Topping on and cover with the remaining almond slivers sprinkled enjoy.

Nutritional values per Serving

  • Calories: 775 kcal
  • Carbs: 69 g
  • Protein: 29 g
  • Fat: 40 g