Costa Rican Coconut Adobo

Ingredients

  • 1 tbsp of cooking oil
  • 1 courgette, cubed
  • 200g of firm tofu or Quorn vegan ‘chicken’ style pieces
  • Handful of cherry tomatoes, halved
  • 1 sachet of Santa Maria Costa Rican Coconut Adobo Sauce
  • Coconut shavings – to garnish
  • Coriander – to garnish

Method

  1. Heat the cooking oil in a frying pan. Add the courgette and fry over medium heat until slightly browned (approx. 5 minutes).
  2. Reduce the heat, add the Quorn pieces and the tomatoes. Pour over the contents of the Costa Rican Coconut Adobo Sauce sachet and stir well.
  3. Simmer for 10 minutes or until fully cooked.
  4. Garnish with coconut shavings and fresh coriander.
  5. Serve with Santa Maria microwaveable rice.

Top tips

  • Give your curry some additional crunch with a sprinkling of toasted almonds.
  • Although we recommend combining this exotic sauce with tomatoes and courgette, feel free to explore and use with any of your favourite vegetables.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.