Tofu and Sweet Potato Panang Curry | Cook Smarts

Ingredients

• 2/3 cup Rice, uncooked white or brown
• 16 oz Tofu, extra-firm, cubed (vacuum packed preferable)
• 1 lb Sweet potatoes, cubed
• 1 Bell peppers, any color, sliced
• 2 Tbsp Cilantro, chopped
• 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed
• 1 Tbsp + 1 Tbsp Oil, cooking
• 1/2 cup Coconut milk, light
• 1 1/2 Tbsp Curry paste, panang (sub red)
• 2 tsp Brown sugar
• 1/2 cup Stock, any type
• 1/2 Limes, juice of
• 1 Tbsp Fish sauce (sub soy sauce)