Sweet Potato and Tofu Thai Curry
Info
Whip up this easy Sweet Potato and Tofu Thai Curry using our Organic Coconut Milk & Tofu. Serve alongside our Asia Noodles for a creamy and comforting dish that is packed with flavour and goodness.
Ingredients
1 tsp Biona Organic Coconut Oil
1 small sweet potato diced (1½ cups)
170g Biona Organic Tofu, cubed
1 red pepper, sliced
85g fresh pineapple, diced
340g chopped broccoli
85g Biona Organic Asia Noodles
1 ½ cans Biona Organic Coconut Milk or Biona Organic Golden Coconut Milk
500ml vegetable broth
1 tablespoon red curry paste
1 tsp basil paste (or some fresh leaves
chopped)
1 tsp minced ginger
Fresh coriander leaves for garnish
lime wedges
Method
- Heat the coconut oil in a large pot at medium heat and sauté the red pepper with the ginger and basil for about 2 minutes.
- Add the sweet potato and sauté for 3 more minutes.
- Add the coconut milk, vegetable stock, and curry paste. Stir and then bring to a boil.
- Cover, lower the heat and simmer for about 15 minutes.
- Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodle are fully cooked.
- Serve with fresh roughly chopped coriander leaves and a lime wedge.
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