Directions

To Cook

1. Add garlic, onion, ginger and red curry paste to 2 tbsp cooking oil and fry on a medium heat for about 5 mins.
2. Add coconut milk, peanut butter, water and sweet potato. Bring to the boil and simmer on a low to medium heat for 10-15 mins or until sweet potato is tender.
3. Blend mixture until smooth.
4. Fry tofu in 1 tbsp oil until lightly and evenly browned on all sides.
5. Add mixture back into the pan and bring to the boil. Simmer on a low to medium heat and add tofu, capsicum, broccoli, green beans and the juice of 1 lime for about 5 mins or until the vegetables are just tender.

To Serve

1. Serve with boiled rice and lime wedges. Sprinkle with peanuts and coriander.