Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along but believe us, it is so worth the wait! Enjoy...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Wooden spoon
- Grater
- Colander
- Kitchen timer
- Plate
- Serving bowl
Ingredients
- 3 tsp oil of your choice
- 180g sweet potato
- 225g firm tofu, drained and 2cm cubed
- 60g pak choi
- 45g edamame beans
- 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
- 150g brown rice
- 65g black rice
- 25g desiccated coconut
- Small bunch of fresh coriander
- Sliced chillies
- Crushed peanuts
- Lime juice
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