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Serves 4
Ingredients
2 Large tbsp Massaman paste – ensure it is vegan
1 Aubergine, cut into cubes
2 sweet potatoes, cut into cubes
1 can of Coconut milk
280g block of Tofu, cut into cubes
To Serve
Coriander
Peanuts, toasted
Lime
Method
In a large heavy based pan with a lid add 1 tbsp of coconut oil and melt.
Add the massaman paste and cook for a couple of minutes
Add the cubed aubergine and sweet potato and stir well making you sure you coat with the massaman paste
Add the coconut milk and stir
Place the lid onto the pan and cook gently for 30 mins
When the vegetables are soft add the tofu and cook for a further 10mins
Serve with toasted peanuts, roughy chopped coriander and wedges of lime