Sweet potato and peanut vegan curry

Ingredients

Main Ingredients

• 2 garlic cloves (finely chopped)
• 1 medium brown onion (chopped)
• 1 tsp ginger (peeled and finely chopped)
• 100g red curry paste
• 3 tbsp cooking oil
• 2 400ml cans TCC light coconut milk
• 2 tbsp smooth peanut butter
• 1 cup water
• 1 medium sweet potato (peeled and roughly chopped)
• 450g firm tofu (cubed)
• 1 large red capsicum (thinly sliced)
• 100g broccoli (chopped into florets)
• 100g green beans (halved)
• 2 limes (1 juiced and 1 cut into wedges)
• 1 cup jasmine rice (to serve)
• 1/2 cup unsalted peanuts (roughly chopped)
• 1/4 cup coriander (roughly chopped)

Method

1. Add garlic, onion, ginger and red curry paste to 2 tbsp cooking oil and fry on a medium heat for about 5 minutes.
2. Add coconut milk, peanut butter, water and sweet potato. Bring to the boil and simmer on a low to medium heat for 10-15 minutes or until sweet potato is tender.
3. Blend mixture until smooth.
4. Fry tofu in 1 tbsp oil until lightly and evenly browned on all sides.
5. Add mixture back into the pan and bring to the boil. Simmer on a low to medium heat and add tofu, capsicum, broccoli, green beans and the juice of 1 lime for about 5 minutes or until the vegetables are just tender.
6. Serve with boiled rice and lime wedges.
7. Sprinkle with peanuts and coriander.

Product used in recipe

• TCC - Lite Coconut Milk