Winter is here! We've got you covered with this vegan curry recipe that's super quick and easy to make!
Ingredients:
185g AYAM Malaysian Nyonya Curry Paste
400g firm tofu, diced into 3cm cubes
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 cups broccoli florets
270ml can coconut milk
½ - 1 cup water
Method:
- In a large saucepan over medium heat, add 2 tablespoons curry paste and tofu, stir-fry for 2-3 min. Set aside.
- Add potatoes, carrots, remaining curry paste and coconut milk. Simmer for 5-10 minutes until potatoes are fork-tender.
- Add broccoli, tofu and ½ cup water. Simmer for 3-5 minutes until broccoli is bright green. Add more water for a runnier sauce.
- Serve with steamed rice and naan bread.