Tofu Nyonya Curry

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:

1. In a large saucepan over medium heat, add 2 tablespoons curry paste and tofu, stir-fry for 2-3 min. Set aside.

2. Add potatoes, carrots, remaining curry paste and coconut milk. Simmer for 5-10 minutes until potatoes are fork-tender.

3. Add broccoli, tofu and ½ cup water. Simmer for 3-5 minutes until broccoli is bright green. Add more water for a runnier sauce.

4. Serve with steamed rice and naan bread.

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