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. ***** coconut-milk-400g turban-chopsticks-curry-paste-yellow-curry-240g x50-cauliflower-chips-mild-curry-60g church-farm-thai-green-curry-paste-180g uniquely-organic-cocomino-coconut-amino-sauce-fysh-250ml niulife-coconut-milk-powder-makes-up-to-2-litres-200g san-elk-artisan-veg-low-fodmap-stock-3x-160g #####
