Back to all recipes
Ingredients
- 280g Naked Tofoo
- 350g mushrooms – diced
- 200g green beans – trimmed and chopped
- 1 red pepper – de-seeded and sliced
- 1 onion – peeled and sliced
- 800ml coconut milk
- 2 tbsp massaman curry paste
- 2 tbsp crunchy peanut butter
- 1 tsp turmeric
- Soy sauce / salt to taste
Get started
- Cube the Tofoo. Heat 2 tbsp coconut milk in a pan. Add the pepper and onion and fry until soft.
- Add the curry paste, peanut butter and Tofoo. Stir and cook for 2-3 mins.
- Add the mushrooms, green beans, remaining coconut milk and turmeric. Add salt or soy sauce to taste. Cook for 10 minutes until the vegetables are soft.
- Toast the peanuts in a clean pan over low heat, stirring frequently until they become fragrant and lightly golden. Crush roughly.
- To serve; sprinkle with the chopped spring onions and coriander, the crushed peanuts and a piece of lime.
