Thai curry with tofu

1 pack firm tofu
2 medium size potatoes (opeeled and cubed)
2 medium carrots (peeled and cut into rounds)
1 medium sweet potato (peeled and cut into cubes)
1 medium courgette (zucchini) (sliced)
1/4 each red and yellow peppers (diced)
handful of fresh cilantro/coriander (washed and choppped)
1 can coconut milk
2 Spring onions / half regular onion (diced)
3 cloves garlic (crushed)
Juice of 1/2 a small lime
1 tsp olive oil
3 tbsp thai green curry paste (more / less to taste)

1) Wrap tofu in kitchen towel and weight down to remove all excess water.
2) Once drained cut into cubes and shallow fry in a little oil. (I have a wonderful non-stick pan which means I hardly use any fat)
3) Once browned on all sides, drain on more towel and set aside.
4) In a large pan saute the onions, peppers and garlic with the soy sauce and lime juice. Once soft add thai curry paste, potatoes , sweet potato and carrots.
5) Stir gently over a medium heat for 5 minutes,
then add the coconut milk, cover and simmer for 10 minutes.
6) Add the rest of the ingredients (but only half the cilantro) and continue to simmer until all vegetables are cooked through.
7) Lastly add the fried tofu and some more fresh cilantro / coriander.
8) Serve with Thai Jasmine rice

Serves 6 (hearty helpings)



Number of Servings: 6

Recipe submitted by SparkPeople user +KEROSENE+.