Indonesian curry with tofu

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

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.

Print Options:

Indonesian curry with tofu