Intro 00:00
Waffle 00:10
The Dish 01:57
Ingredients 02:51
Make It 04:30
Ingredients
1 tablespoon sesame oil
1 medium onion, diced
2 large garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 lb (450 g) sweet potatoes, peeled and cut into 1-inch cubes
1 can (14 oz / 400 ml) coconut milk
2 tablespoons Gochujang paste (or more if you want some extra spice.
2 tablespoons soy sauce
200g air-fried tofu
2 handfuls fresh baby spinach
Salt and freshly ground black pepper to taste
Make it
Add the chopped onion to the pan and sauté until it is soft and translucent, stirring occasionally for about 5-7 minutes.
Add the minced garlic and grated ginger and sauté for another minute or two.
Add the soy and gochujang paste, and a half a glass of water..simmer for a minute or two
Add the cubed sweet potatoes.
Stir well for 5-7 mins.
Add the coconut milk to the pot. Stir well to combine.
Bring to a low simmer for 15 minutes … until the sweet potatoes are almost cooked through.
Once the sweet potatoes are cooked, add the air-fried tofu and fresh baby spinach to the pot. Stir well and let the curry cook for another 2-3 minutes until the spinach is wilted and the tofu is heated through.
I served with some noodles …
Негізгі бет Another Vegan Delight - Sweet Potato, Gochujang and Coconut Curry
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