Indonesian curry with green beans, tomatoes and tofu

Vegan curry this time with an Indonesian theme

An amazing vegan dish which is delicious, healthy and really, really easy to cook. One pan is all it takes to create this tasty Indonesian curry. Adding peanut butter at the end gives the curry a lovely rich taste and reminded us of the other famous Indonesian dish, gado-gado.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 1 tsp vegetable oil
 1 red onion
 6 garlic cloves
 1 large red chilli (or more if you like it spicier)
 1 inch piece fresh ginger
 400 g green beans
 5 fresh tomatoes
 1 tin coconut milk
 100 ml water
 2 tsp brown sugar or palm sugar
 2 tbsp soy sauce
 2 tsp peanut butter
 firm tofu, chopped into bite size pieces

1

Chop the onion, the garlic cloves and chilli and slice the ginger into thin matchsticks.

2

Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on a low heat for around 10 minutes, stir occasionally. If the mixture sticks, add a tiny bit of water to the pan.

3

Top and tail the green beans, roughly chop the tomatoes and add these to the saucepan. Stir, and cook for another 5 minutes until the tomatoes are softening.

4

Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.

5

Add the tofu point and allow to cook for 5 minutes (or longer if you prefer).

6

Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed.

7

Can be served with white or brown rice from your Yum Asia rice cooker as a main meal.

You could even add additional veg, potato, sweet potato or even meat if you prefer.

Ingredients

 1 tsp vegetable oil
 1 red onion
 6 garlic cloves
 1 large red chilli (or more if you like it spicier)
 1 inch piece fresh ginger
 400 g green beans
 5 fresh tomatoes
 1 tin coconut milk
 100 ml water
 2 tsp brown sugar or palm sugar
 2 tbsp soy sauce
 2 tsp peanut butter
 firm tofu, chopped into bite size pieces

Directions

1

Chop the onion, the garlic cloves and chilli and slice the ginger into thin matchsticks.

2

Heat the oil in a saucepan and add the onion, garlic, chilli and ginger. Cook on a low heat for around 10 minutes, stir occasionally. If the mixture sticks, add a tiny bit of water to the pan.

3

Top and tail the green beans, roughly chop the tomatoes and add these to the saucepan. Stir, and cook for another 5 minutes until the tomatoes are softening.

4

Add the coconut milk, water, palm/brown sugar and soy sauce. Cook for a further 20 minutes.

5

Add the tofu point and allow to cook for 5 minutes (or longer if you prefer).

6

Stir the peanut butter through the finished curry and add an extra bit of soy sauce or sugar if needed.

7

Can be served with white or brown rice from your Yum Asia rice cooker as a main meal.

You could even add additional veg, potato, sweet potato or even meat if you prefer.

Indonesian curry with green beans, tomatoes and tofu