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...
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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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