Tofu Mango Curry with Coconut Rice

Steps

1. Cook rice Combine all coconut rice ingredients in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
2. Prep vegetables While rice cooks, finely dice onion; drain mango and slice thinly; cut green beans in half; dice tofu 1cm.
3. Cook onion Heat a drizzle of oil in a large fry-pan on medium heat and cook onion for 2-3 minutes until softened.
4. Cook curry Add Madras curry paste and 1/2 tsp salt and cook a further 1-2 minutes, until fragrant. Add tofu, coconut milk and stock, bring to a simmer.
5. Simmer curry for about 3 minutes, add mango slices and green beans, cook for a further 3-4 minutes, until beans are tender and curry is thickened. Stir through spinach and season to taste.
6. Serve coconut rice topped with mango curry. Garnish with coriander.