Thai Coconut Curry with Vegetables and Rice

First, prepare the curry paste: Peel the ginger and garlic, and deseed the chili peppers. Place the ginger, garlic, and chili in a tall container, add the rest of the paste ingredients (lemon zest and juice, oil), then blend until smooth with an immersion blender.

Cut the tofu into approximately 2x2 cm cubes. Peel and thinly slice the red onion. Cut the cabbage and bell pepper into thin strips.

Cook the rice: Rinse it at least three times under running water, then place it in a pot. Pour in 300 ml of water, salt it, and bring to a boil. Then reduce the heat, cover, and simmer for 13-15 minutes. When done, remove from heat, let it rest covered for another 5-10 minutes, then fluff with a fork.