Here is a super accessible and comforting curry that is full of flavour. It is full of umami goodness from the miso paste and made creamy with the coconut milk. This curry is sure to satisfy – no curry paste needed!
- Using common ingredients
- Comforting and creamy
- Budget friendly meal prep
Ingredients
- 1 large sweet potato, cut into cubes
- 1 bag of puffed tofu, chopped
- 2 cups frozen green beans
- 3 cloves garlic
- 1 L beef style broth
- 1 can chickpeas, rinsed
- 1 carrot, chopped
- 1 can coconut milk
- 1/2 cup peanut butter
- 3 tbsp white miso paste
- 1/4 cup curry powder
- 1 tsp chilli powder
- Salt & pepper to taste
Method
1. Start cooking the rice and prepare the veggies. Add the sweet potato, carrot and garlic into a pot on medium heat. Stir for 2-3 minutes.
2. Add the beef style broth, peanut butter, curry powder, coconut milk, miso paste, chilli powder and a sprinkle of salt. Stir until everything is combined and clumps are dissolved. Simmer for 10 minutes.
3. Add the puffed tofu, drained chickpeas and green beans. Mix well. Taste the curry sauce and add more flavouring if desired.
4. When the sweet potato and carrot are softened, it is ready to serve with rice.
Make sure to put enough water to cover the sweet potatoes so they can cook evenly.
I added some extra garlic powder and white pepper at the end to enhance the flavours.
If you made this recipe, make sure to tag me at @cookwithpez on Instagram so I can share the love!
Cook with Pez 