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Jungle Curry With Tofu And Sweet Potatoes

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Oct 13, 2009 5:50 am US/Pacific

Jungle Curry With Tofu And Sweet Potatoes

Reporting
Tina Macuha
  Jungle Curry With Tofu And Sweet Potatoes

Ingredients-
One-half cup Lemon Grass Kitchen Yellow Curry Sauce
1 (12 oz.) can coconut milk
One-half cup water
One-half lb. firm tofu, prefereably pan-seared, cut into 1 inch cubes
1 cup sweet potatoes, 1 inch cubes, blanched
1 cup green beans, 2 inch lengths, blanched
One-third cup cooked chickpeas, drained and rinsed
2 Roma tomoatoes, large chunks
One-quarter cup Thai basil, leaves only, optional
One-half Thai bird chilies or 1 serrano chili, thin slices

Instructions-
1. Place Lemon Grass Kitchen Yellow Curry Sauce, coconut milk, water, tofu and sweet potatoes in a saucepan over medium heat and simmer 3-4 minutes.
2. Add green beans, chickpeas, tomatoes, basil and chiles and cook until tomatoes are soft, about 4 minutes. If the sauce becomes too thick, add 2-3 tablespoons water.
3. Stir in basil and chilies and serve immediately with white or brown rice.
Enjoy! Serves 6.

International Cooking Class
Sacramento Foods Co-op
1900 Alhambra Blvd.
916.455.2667
www.sacfoodcoop.com

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