indonesian TOFU
yellow curry


1/2 medium sweet potato, peeled and cut into 2cm pieces
1/4 cauliflower, cut into small florets
75g fine green beans, trimmed
2 tbsp coconut or vegetable oil
1/2 x 100g jar My Pop-up Kitchen Indonesian Curry Paste
75g thin bamboo strips, drained
400ml can coconut milk
75g deep-fried tofu (available from Asian supermarkets), cut into 2cm pieces

  1. Bring a small pan of salted water to the boil, add the sweet potato, bring back to the boil for 2 minutes, then add the cauliflower and beans and boil for a further 1-2 minutes. Drain and cool under running water. Set aside.
  2. Warm the oil in a medium pan, then add the curry paste and bamboo strips. Stir fry for 2-3 minutes, until well coated. Reduce the heat and add the coconut milk. Season with a little salt. Simmer without boiling for 1-2 minutes.
  3. Add the vegetables and tofu, then simmer gently for 3-5 minutes until the vegetables are tender and everything is piping hot. Season with salt to taste. Serve with Jasmine rice.
Serves 2-3 people
Top Tip: Make double the amount and freeze a portion for another time!