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 PandaCategoryVegDifficultyIntermediateChop the onion, garlic, chilli and slice the ginger into thin matchsticks.
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.
Top and tail the green beans and cut into thirds, roughly chop the tomatoes and add these to the pan.
Stir, and cook for another 5 minutes until the tomatoes are softening.
Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.
Add the tofu and allow to cook for 5 minutes (or longer if you prefer).
Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed to balance.
Serve with long grain rice (brown or white). - Optionally add a few peanuts and different
vegetables to suit your taste.
Ingredients
Directions
Chop the onion, garlic, chilli and slice the ginger into thin matchsticks.
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.
Top and tail the green beans and cut into thirds, roughly chop the tomatoes and add these to the pan.
Stir, and cook for another 5 minutes until the tomatoes are softening.
Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.
Add the tofu and allow to cook for 5 minutes (or longer if you prefer).
Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed to balance.
Serve with long grain rice (brown or white). - Optionally add a few peanuts and different
vegetables to suit your taste.
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.