Indonesian curry with green beans, tomatoes and tofu

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