Sweet Potato and Tofu Thai Curry
1 tsp Biona Organic coconut oil
1 small sweet potato diced
170g Biona Organic tofu, cubed
1 red bell pepper, sliced
85g fresh pineapple, diced
340g chopped broccoli
85g Biona Organic Asia Noodles
1 ½ cans Biona Organic coconut milk
500ml vegetable stock
1 tablespoon red curry paste
1 tsp basil paste (or some fresh leaves chopped)
1 tsp minced ginger
Fresh coriander leaves for garnish
Heat coconut oil in a large pot at medium heat, sauté the bell pepper with the ginger and basil for about 2 minutes.
Add the sweet potato and sauté for 3 more minutes.
Add coconut milk, vegetable stock, and curry paste. Stir. Bring to a boil.
Cover and simmer for about 15 minutes.
Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodles are fully cooked.
Serve with fresh roughly chopped coriander leaves and a lime wedge.