Roasted Tofu & Sweet Potato Rendang Curry - Vegan Recipe Club

Ingredients

• 3 tsp oil of your choice
• 180g sweet potato
• 225g firm tofu, drained and 2cm cubed
• 60g pak choi
• 45g edamame beans
• For the rendang curry sauce
• 1 small white onion, diced
• 2cm piece of fresh ginger, grated
• 3 cloves of garlic, crushed
• 1 lemongrass stalk, finely chopped
• 1 tsp each of ground cumin, cinnamon, nutmeg and coriander
• 1 tbsp turmeric
• 20g muscovado sugar
• 15g each of tamari and tamarind paste
• ½ tsp chilli flakes (add extra if you like a kick!)
• 400g tin of coconut milk
• For the coconut rice
• 150g brown rice
• 65g black rice
• 25g desiccated coconut
• To garnish (optional)
• Small bunch of fresh coriander
• Sliced chillies
• Crushed peanuts
• Lime juice