Vegetable Curry with Tofu

Drain tofu, slice, and cut into triangles. Blanch tomatoes in boiling water, rinse with cold water, remove the skin and cut the flesh into slices. Peel the onion and garlic and cut the onion into thin strips. Finely chop the garlic. Rinse and trim the beans, cut into 4 cm (approximately 1 1/2 inch) long pieces and blanch in boiling salted water until al dente. Rinse with cold water and drain.

Rinse the basmati rice in cold water and allow to drain briefly. Add rice with 1.2 liters (approximately 5 cups) of water in a pot, bring to a boil, reduce heat and simmer for 10 minutes.

Meanwhile, heat the oil in a casserole and fry tofu until golden brown. Add onions and garlic and cook briefly. Add beans, tomatoes, yogurt, and spices, boil again, cover and simmer over low heat for 5 minutes. Zest the lemon and squeeze the juice. Season the finished curry with salt, pepper, lemon juice and lemon zest to taste.