Vegan Tikka with Pea Rice

7 January 2017

Serves: 2

Prep:10 min

Cooking: 20 min

160g Indian Tofoo

1 tbsp. Tikka curry paste

1 tbsp. coconut oil

1 red onion, deseeded and sliced

1 red pepper, deseeded and sliced

100ml coconut milk

200g canned chopped tomatoes

1 tbsp. fresh lime juice

100g cherry tomatoes, halved

250g pouch cooked basmati rice

100g frozen peas

Fresh coriander

Toss the Tofoo with the curry paste. Heat the coconut oil in a pan and fry the Tofoo, red onion and red pepper for 5 minutes, stirring.
Add the coconut milk, chopped tomatoes, and lime juice and bring to the boil, cover reduce the heat and simmer for 10 minutes, Add the cherry tomatoes and cook for a further 5 minutes.
Meanwhile cook the rice according to pack instructions, cook the peas in a pan of water for 2 minutes, drain and toss with the rice and coriander.
Divide the rice between 2 warmed plates and top with the tofu tikka.