Green curry of tofu and vegetables

Name: Green curry of tofu and vegetables
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: Serves 4
Ingredients: 2 tablespoons lime juice; 6 kaffir lime leaves, finely shredded (see Tip); steamed jasmine rice, to serve; Thai basil leaves; 60 g (2¼ oz) green beans, trimmed and cut into 3 cm (1¼ inch) lengths; 500 ml (17 fl oz/2 cups) coconut cream; 1 long green chilli, thinly sliced; 300 g (10½ oz) orange sweet potato, peeled, cut into 1 cm (½ inch) dice; 8 baby corn; 3 tablespoons green curry paste, to taste; 2 zucchini (courgettes), thickly sliced; 300 g (10½ oz) firm tofu, cut into 3 cm (1¼ inch) chunks; 1–2 tablespoons soy sauce; 250 g (9 oz/1 bunch) broccolini, washed and halved lengthways

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Mild curries are a great way to introduce stronger flavours to kids. The heat of your curry paste will depend on the brand you use, so it may be wise to start with less and increase as the curry becomes a family favourite.

Ingredients

300 g (10½ oz) orange sweet potato, peeled, cut into 1 cm (½ inch) dice
8 baby corn

Side dish
Main course
Vegetarian

Method

Place the sweet potato and baby corn in the slow cooker. In a small bowl, whisk the curry paste and coconut cream until smooth, then pour over the vegetables. Cover and cook on high for 2 hours, or until the sweet potato is tender.

Stir in the tofu, zucchini, beans, broccolini and 1 tablespoon of the soy sauce. Cover and cook for a further 30 minutes, or until all the green vegetables h