High Calcium, low GI vegan curry
Ingredients
or400 grams of tofu, raw, regular, prepared with calcium sulfate
or1/2 can of coconut milk, retail (200 g)
or2 level teaspoons of curry powder (6 g)
or1 tbsp of tomato products, canned, paste, without salt added (16 g)
or1 tablespoon of sugar, brown (20 g)
or100 grams of spinach, baby, raw
or1 medium unit of peppers, capsicum, green, raw (160 g)
or100 grams of mushrooms, white, raw
or50 grams of cashew nuts, kernel only, plain
or140 grams of rice, brown, wholegrain, raw
or1/2 level teaspoon of salt (3 g)
or1/2 Oxo unit of stock cubes, vegetable (3 g), made up with 200ml boiling water
Preparation
1.
Cook the rice in pressure cooker or rice cooker
Soak cashew nuts in boiling water 2.
Chop and Fry vegetables in a non stick pan (not spinach)
Add tomato paste and splash of water if needed 3.
Drain tofu , chop into cubes and add to the pan
Add coconut milk4.
Add vegetable stock
Drain and add the cashew nuts5.
Add the spinach
Heat on medium heat and stir until cooked
Add sugar and salt 6.
Serve with the cooked rice 
