This is something that we made before, and actually wrote the recipe down, so we could attempt it again. Husband did modify it slightly from last time, and it was an improvement, so I’m putting the modified version up here.
We started by boiling 1.5 cups of white long grain rice with lots of salt and turmeric, leaving it a little chewy.
While the rice was boiling Husband chopped up a packet of curry mango tofu (quite sweet and fruity). half an onion, 2 green chillis (you could add an extra half a chilli if you prefer it hotter), 4 cloves of garlic, and I drained and rinsed a small tin of marrowfat peas and half a tin of chickpeas.
Once the rice is cooked we drained and rinsed it with cold water.
Husband then added the onions to a wok with some vegetable oil and softened them for a couple of minutes. He then added the garlic and chillis and fried them for another couple of minutes until fragrant. Then he added the peas, chickpeas and tofu, a little water and sprinkled 1 teaspoon of curry powder over them, then fried them until cooked.
He then mixed the rice in well and sprinkled a second teaspoon of curry powder over everything and fried it until everything is cooked.
This meal is quick, simple, very tasty with delicious curry and fruity flavours with different textures and is delicious eaten hot or cold.