Ingredients
200g plain extra-firm tofu, cubed
1 tbs coconut oil
1 onion, peeled and finely sliced
2 cloves of garlic, crushed
1 piece of ginger, peeled and finely chopped
2 tbs Thai green curry paste
200g baby spinach, washed
1 cup hot vegetable stock
1 x 400g tin coconut milk
200g baby broccoli
100g mangetout, thinly sliced
100g mung bean sprouts
1 sweet potato, peeled, finely cubed
2 tsp soy sauce, to taste
1 tsp brown sugar
Lime to taste
2 tbs pomegranate seeds, to garnish
¼ cup toasted peanuts, chopped and for garnish
Handful of coriander, for garnish
Steamed jasmine rice, to serve
Method
Heat the coconut oil in a heavy-based pot and gently fry the onions, garlic and ginger until translucent.
Add the Thai curry paste and tofu…