Indonesian curry with tofu

Vegan curry this time with an Indonesian theme

Vegan Indonesian Curry

An amazing vegan dish which is delicious, healthy and really, really easy to cook. One pan is all it takes to create this tasty Indonesian curry. Adding peanut butter at the end gives the curry a lovely rich taste and reminded us of the other famous Indonesian dish, gado-gado.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

INGREDIENTS
 200 g firm tofu, cut into bite sized pieces
 400 ml (1 tin) coconut milk
 6 cloves garlic
 400 g green beans
 5 fresh tomatoes
 1 red onion
 2 tsp brown sugar or palm sugar
 2 tsp peanut butter
 2 tbsp soy sauce
 1 large red chilli (or more if you like spicy)
 2-3cm piece fresh ginger
 1 tsp vegetable oil and 100ml water
 2 rice cooker measuring cups long grain rice

HOW TO MAKE
1

Chop the onion, garlic, chilli and slice the ginger into thin matchsticks.

2

Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on low heat for 10 minutes, stir occasionally. If the mixture sticks, add some water.

3

Top and tail the green beans and cut into thirds, roughly chop the tomatoes and add these to the pan.

4

Stir, and cook for another 5 minutes until the tomatoes are softening.

5

Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.

6

Add the tofu and allow to cook for 5 minutes (or longer if you prefer).

7

Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed to balance.

8

Serve with long grain rice (brown or white). - Optionally add a few peanuts and different
vegetables to suit your taste.

Ingredients

INGREDIENTS
 200 g firm tofu, cut into bite sized pieces
 400 ml (1 tin) coconut milk
 6 cloves garlic
 400 g green beans
 5 fresh tomatoes
 1 red onion
 2 tsp brown sugar or palm sugar
 2 tsp peanut butter
 2 tbsp soy sauce
 1 large red chilli (or more if you like spicy)
 2-3cm piece fresh ginger
 1 tsp vegetable oil and 100ml water
 2 rice cooker measuring cups long grain rice

Directions

HOW TO MAKE
1

Chop the onion, garlic, chilli and slice the ginger into thin matchsticks.

2

Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on low heat for 10 minutes, stir occasionally. If the mixture sticks, add some water.

3

Top and tail the green beans and cut into thirds, roughly chop the tomatoes and add these to the pan.

4

Stir, and cook for another 5 minutes until the tomatoes are softening.

5

Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.

6

Add the tofu and allow to cook for 5 minutes (or longer if you prefer).

7

Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed to balance.

8

Serve with long grain rice (brown or white). - Optionally add a few peanuts and different
vegetables to suit your taste.

Notes

Indonesian curry with tofu

This curry goes particularly well with brown rice or a mixture of brown and white rice. We like to use jasmine rice with riceberry but any long grain rice works.