Thai Coconut Curry with Vegetables and Rice

First, prepare the curry paste: Peel ginger and garlic, deseed the chili peppers. Place ginger, garlic, and chilies in a tall mixing container. Add the remaining ingredients for the paste (lemon zest, lemon juice, and sunflower oil) and process everything with an immersion blender until smooth.

Cut the tofu into cubes of approx. 2 x 2 cm. Peel the onion and cut into fine slices. Cut white cabbage and red bell pepper into thin strips.

Cook the jasmine rice: Rinse the rice at least three times under running water and place it in a pot. Add 300 ml of water, salt, and bring to a boil over high heat. Then reduce the heat, cover the pot with a lid, and let the rice simmer for approx. 13–15 minutes. Afterwards, remove from the heat and let it rest, covered, for another 5–10 minutes. Fluff with a fork before serving.