Daily Dish - Coconut Rice Curry

Since I love to cook I'm going to occasionally post a recipe for what I made for dinner. All recipes featured are my own creation.

Coconut Rice Curry

3 cups cooked brown basmati rice
1 cup cubed med-firm tofu
1 cup chopped cauliflour
1 cup chopped brocolli
1 cup chopped zucchini
1/4 cup chopped onion
1 finely chopped garlic clove
2 tablespoons olive oil
250 ml Coconut Milk
1 cup vegetable stock
1 tablespoon peanut butter
1 teaspoon rice vinegar
splash of lemon juice
2 Tablespoons Agave syrup (or honey for non vegans)
Curry Powder
Cumin
Tumeric
Salt

Cooking time: about 1/2 hour, including preparation

Saute the onions and garlic with the spices in the olive oil until tender. Add the rice, coconut milk, vegetable stock, syrup, peanut butter, lemon juice and rice vinegar, stirring together well. Keep simmering the mixture, stirring occasionally, until the sauce thickens and starts to absorb into the rice. When the sauce is nice and thick, toss in the veggies and tofu. Cover with a lid to cook the veggies for about 5 -8 minutes (until cooked but not too soft). Serve!