Thai Sweet Potato & Peanut Curry

• Jasmine Rice(240 g)
• Tofu(400 g)
• Sweet potato(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Red Curry Paste(2 tbsp)
• Peanut butter(3 tbsp)
• Coconut milk(400 ml)
• Vegetable Stock(300 ml)
• Soy sauce(1 tbsp)
• Lime(1)
• Spinach(120 g)
• Vegetable oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh cilantro(10 g)optional
• Roasted peanuts(30 g)optional

Method

1. 1

   Peel and cut the {Sweet potato} into bite-size chunks. Dice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, cut the {Tofu} into irregular bite-size pieces, and roughly chop the {Fresh cilantro} if using.

   ~12 min

2. 2

   Rinse the {Jasmine Rice}. Add it to a saucepan with 480ml water and a pinch of salt. Bring to a boil, cover, and cook over low heat for 12 minutes, then rest off the heat for 5 minutes.

   ~17 min

3. 3

   Meanwhile, heat the {Vegetable oil} in a large deep pan over medium-high heat. Add the {Tofu} and cook for 5 minutes, turning occasionally, until lightly golden on the edges. Scoop onto a plate.

   ~5 min

4. 4

   In the same pan, add the {Onion}, {Garlic}, and {Ginger}. Cook for 3 minutes until softened, then stir in the {Red Curry Paste} for 1 minute. Add the {Sweet potato}, {Coconut milk}, {Vegetable Stock}, {Peanut butter}, {Soy sauce}, {Salt}, and {Black pepper}, stirring until smooth.

   ~4 min

5. 5

   Bring the curry to a gentle bubble, then reduce the heat and simmer for 15 minutes until the {Sweet potato} is tender and the sauce has thickened. Return the {Tofu} to the pan for the last 5 minutes so it can soak up the sauce.

   ~15 min

6. 6

   Stir the {Spinach} into the curry until wilted. Squeeze in half the {Lime} and taste for seasoning. Serve the curry over the rice, topped with the {Fresh cilantro} and {Roasted peanuts} if using, with the remaining {Lime} cut into wedges alongside.

   ~4 min