Coconut tofu and sweet pepper tribelli®

  • ½ red tribelli® sweet pepper
  • 350 g tofu in bite-sized pieces
  • 300 ml coconut milk
  • Curry powder, to taste
  • 1 large onion
  • 1 carrot
  • 300 g basmati rice
  • 700 ml water
  • Fresh coriander


  • Put the water on to boil with the rice and a pinch of salt. Once cooked, drain
    well and leave to cool.
  • Chop the vegetables and stir fry them in a wok; when they are al dente, add
    the coconut milk and curry powder.
  • Cook for another 5 minutes, stirring constantly to integrate all the ingredients
    and flavours, and then add the tofu.
  • Cook gently for 15 minutes, and enjoy!