Red Thai Sweet Potato, Kale, Tofu & Coconut Curry

Name: Red Thai Sweet Potato, Kale, Tofu & Coconut Curry
Yield: 4
Ingredients: 1 sweet potato; 20ml vegetable oil; 1 onion; 20g garlic; 1 x 400g tin chopped tomatoes; 15g red Thai paste; 1 x 400ml tin coconut milk; 20g cornflour; 50g kale, washed; 200g firm tofu; 250ml vegan vegetable stock; 2 mixed peppers; 1 small bunch fresh coriander

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Fragrant, delicious and very popular – this Thai red curry is a favourite from the University of Cambridge.

Courtesy of University of Cambridge

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Servings

Ingredients

1 sweet potato
20ml vegetable oil
1 onion
20g garlic
1 x 400g tin chopped tomatoes
15g red Thai paste
1 x 400ml tin coconut milk
20g cornflour
50g kale, washed
200g firm tofu
250ml vegan vegetable stock
2 mixed peppers
1 small bunch fresh coriander

Instructions

Peel and cut the sweet potatoes into 1.5 cm cubes, place on a roasting tray, and roast in a preheated oven (190c) for 30 minutes with a drizzle of olive oil, salt, and black pepper.
Add the vegetable oil to a medium sized pan and sweat the onions and garlic, then add diced peppers, chopped tomatoes, red Thai curry paste, and vegetable stock, cook for 5 minutes.
Cut the Tofu into 1.5cm cubes, add to the pan along with the washed kale and cook for 5 minutes. To thicken the curry, combine corn flour and coconut milk and then add to the curry, cook for a further 2 minutes.
Finally add the roasted sweet potatoes, cook for another minute. Garnish the curry with chopped fresh coriander and serve with rice.

Keywords

Catering

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