Tofoo Thai Massaman Curry

Serves 4 • Prep 15 min • Cooking 20 min
Vegans
Get this stuff
  1. 280g Naked Tofoo
  2. 350g mushrooms – diced
  3. 200g green beans – trimmed and chopped
  4. 1 red pepper – de-seeded and sliced
  5. 1 onion – peeled and sliced
  6. 800ml coconut milk
  7. 2 tbsp massaman curry paste
  8. 2 tbsp crunchy peanut butter
  9. 1 tsp turmeric
  10. Soy sauce / salt to taste
Do this stuff
  1. Cube the Tofoo. Heat 2 tbsp coconut milk in a pan. Add the pepper and onion and fry until soft.
  2. Add the curry paste, peanut butter and Tofoo. Stir and cook for 2-3 mins.
  3. 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.
  4. Toast the peanuts in a clean pan over low heat, stirring frequently until they become fragrant and lightly golden. Crush roughly.
  5. To serve; sprinkle with the chopped spring onions and coriander, the crushed peanuts and a piece of lime.
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