Thai Red Tofu Curry with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the curry. Heat a drizzle of oil in a large pot on medium heat. Cook onion for 3–4 minutes, until softened. While onion is cooking, peel carrot and slice in half lengthways, then slice thinly on an angle and set aside.
3. Add garlic, kaffir lime, Thai red curry paste and 2 tablespoons coconut milk and cook a further 1 minute, stirring constantly. Add carrot, remaining coconut milk and stock. Bring to a simmer and reduce heat to lowmedium and continue to simmer for 5 minutes.
4. While curry is simmering, prepare vegetables. Cut broccoli into small florets; dice tofu 2cm; slice courgette in half lengthways, then slice 1cm on an angle.
5. Add broccoli to curry and simmer a further 1 minute. Add tofu, courgette, pineapple, salt and soy sauce. Stir well to combine. Return to simmer, then cook for 3–4 minutes. Squeeze over lemon juice and stir through basil.
6. Spoon ¾ cup cooked rice per person onto each plate or into each bowl. Top with Thai red tofu curry and garnish with coriander.