Indonesian curry with tofu

Vegan Indonesian Curry
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