Red Thai Sweet Potato, Kale, Tofu & Coconut Curry
Fragrant, delicious and very popular - this Thai red curry is a favourite from the University of Cambridge.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
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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