Tofu Jalfrezi with Coconut Rice & Fresh Mango Chutney

Steps

1. Bring a half full kettle to the boil. Cook rice. Combine rice, first measure of coconut cream and boiling water measure in a pot with a pinch of salt. Bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff rice with a fork and fold through peanuts.
2. Prep veggies & mint. Set veggies aside separately and mint aside to serve.
3. Prep chutney. In a bowl, toss all chutney ingredients together. Season to taste.
4. Prep & cook tofu. Toss tofu in a bowl with cornflour and 1/2 tsp salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook tofu for 4-5 minutes, until browned all over. Transfer to a bowl and reserve pan.
5. Heat 2 Tbsp of oil in reserved pan on medium-high heat. Cook onion and capsicums for 4 minutes, until softened. Add garlic, ginger and jalfrezi spices and cook for 1 minute, until fragrant. Add tomato paste, remaining coconut cream, tomatoes, water measure and 1 tsp salt to pan and stir to combine. Simmer for 1 minute, until sauce has thickened. Add tofu back to pan and toss to coat in sauce. Season to taste.
6. Serve rice topped with tofu, mint and ginger sauce and chutney. Garnish with remaining mint.