Honeyoc
Is a crunchy mama!
Serves 4
1/2 HEA + 2.5 syns per serve
Ingredients
1 tofu block Ocado: Cauldron Original Tofu Block (Product Information)
1 tbsp coconut oil (6 syns)
1 fat clove garlic
Piece of fresh ginger, about the size of a walnut
1 red onion, sliced
2 tbsp Thai yellow curry paste (2 syns) Ocado: Thai Taste Southern Yellow Curry Paste (Product Information)
1 carrot, peeled and sliced into diagonal rings
2 potatoes, peeled and chopped chunky
1 red pepper, chopped
1 courgette, chopped
1 tin water chestnuts
900ml Kara coconut milk (2 x HEA)
2 tsp palm sugar (2 syns)
2 tbsp fish sauce
Thai basil (or regular basil)
Coriander
Juice of one lime
Cut the tofu into four and four again across so you have 16 pieces. Brown on all sides in a non stick pan sprayed with spray oil. Set aside
Heat the coconut oil and brown the onions, garlic and ginger. Fry until onions are translucent. Add the curry paste and stir well. Add the potatoes and carrots and stir until well coated with the curry paste.
Add 2/3 of the coconut milk, the palm sugar and fish sauce and simmer for 15 minutes.
Add the pepper, water chestnuts, courgette and browned tofu pieces, stir gently and simmer for 5 minutes.
Crush a few of the potatoes to thicken the sauce, but not too many because you want the sauce a little runny! If it's too thick, add the rest of the coconut milk.
Squeeze in the lime juice, add the basil and coriander and serve with steamed jasmine rice!
If you have any extra HEXs, this would be great with a few toasted cashew nuts thrown on top.
1/2 HEA + 2.5 syns per serve
Ingredients
1 tofu block Ocado: Cauldron Original Tofu Block (Product Information)
1 tbsp coconut oil (6 syns)
1 fat clove garlic
Piece of fresh ginger, about the size of a walnut
1 red onion, sliced
2 tbsp Thai yellow curry paste (2 syns) Ocado: Thai Taste Southern Yellow Curry Paste (Product Information)
1 carrot, peeled and sliced into diagonal rings
2 potatoes, peeled and chopped chunky
1 red pepper, chopped
1 courgette, chopped
1 tin water chestnuts
900ml Kara coconut milk (2 x HEA)
2 tsp palm sugar (2 syns)
2 tbsp fish sauce
Thai basil (or regular basil)
Coriander
Juice of one lime
Cut the tofu into four and four again across so you have 16 pieces. Brown on all sides in a non stick pan sprayed with spray oil. Set aside
Heat the coconut oil and brown the onions, garlic and ginger. Fry until onions are translucent. Add the curry paste and stir well. Add the potatoes and carrots and stir until well coated with the curry paste.
Add 2/3 of the coconut milk, the palm sugar and fish sauce and simmer for 15 minutes.
Add the pepper, water chestnuts, courgette and browned tofu pieces, stir gently and simmer for 5 minutes.
Crush a few of the potatoes to thicken the sauce, but not too many because you want the sauce a little runny! If it's too thick, add the rest of the coconut milk.
Squeeze in the lime juice, add the basil and coriander and serve with steamed jasmine rice!
If you have any extra HEXs, this would be great with a few toasted cashew nuts thrown on top.
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