Ingredients

The following ingredients have 3 Servings
  • 1 14-ounce can coconut milk (400 ml)
  • 1 cup water (250 ml)
  • 1 tbsp yellow curry paste, see notes
  • 2 medium potatoes, peeled and chopped
  • 1 medium carrot, peeled and carrot
  • 1 cup broccoli (3.5 oz or 100 g), chopped
  • 1/2 red onion, chopped
  • 7 oz firm tofu (200 g), chopped
  • 1 tbsp cane, coconut or brown sugar
  • 1 tbsp tamari or soy sauce

Instruction

  • Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.
  • Add the potatoes and carrot and cook for 10 minutes.
  • Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.
  •  Keep leftovers in a sealed container in the fridge for 4 to 5 days.