Red Kidney Bean Tofu Curry with Brown Basmati Rice

Main

Ready in 40 minutes. Serves 6.

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Ingredients

Ingredients
1-1/2 cups (375 mL)	PC^®Brown Basmati Rice
1 tbsp (15 mL)	Olive oil
1	Onion, chopped
2	Cloves garlic, minced
1	Jalapeño pepper, seeded and finely chopped
2 tbsp (25 mL)	Minced peeled fresh ginger
1 tsp (5 mL)	Each ground coriander and ground cumin
1/2 tsp (2 mL)	Ground turmeric
1/4 tsp (1 mL)	Cayenne pepper
1 can (796 mL)	PC^®Blue Menu^®Whole Tomatoes
1 pkg (500 g)	PC^®Blue Menu^®Red Kidney Beans - Frozen
1 pkg (350 g)	PC^®Blue Menu^®Extra Firm Tofu
1/4 cup (50 mL)	Chopped fresh cilantro
1 tbsp (15 mL)	Fresh lemon juice
1 tsp (5 mL)	Salt

Step 1
Combine rice and 2-1/2 cups water in large saucepan. Bring to a boil. Stir, cover and reduce heat to low. Simmer until all water is absorbed, about 25 minutes. Remove from heat. Let stand 5 minutes. Fluff with a fork.
Step 2
Meanwhile, heat oil in separate large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeño, ginger, coriander, cumin, turmeric and cayenne pepper; cook, stirring often, until fragrant, about 3 minutes.
Step 3
Add tomatoes; bring to a simmer. Stir in frozen beans and tofu; return to a simmer. Cook, stirring occasionally, until beans are tender and liquid is slightly thickened, 15 to 20 minutes.
Step 4
Remove from heat; stir in cilantro, lemon juice and salt. Serve over rice.

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