Serves
Serves 4
Total Time
50 Minutes
Ingredients
2 tbsp of massaman paste
1 aubergine, cut into cubes
2 sweet potatoes, cut into cubes
1 can of coconut milk
280g of tofu, cut into cubes
To serve
Coriander
Peanuts, toasted
Lime
Method
Step 1
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.
Step 2
Add the cubed aubergine and sweet potato and stir well making sure you coat with the massaman paste. Add the coconut milk and stir. Place the lid onto the pan and cook gently for 30 minutes.
Step 3
When the vegetables are soft, add the tofu and cook for a further 10 minutes.
Step 4
Serve with toasted peanuts, roughly chopped coriander and wedges of lime.
Recipe courtesy of The Conscientious Cook
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