Sweet Potato and Tofu Thai Curry


1 tsp Biona Organic coconut oil

1 small sweet potato diced

170g Biona Organic tofu, cubed

1 red bell pepper, sliced

85g fresh pineapple, diced

340g chopped broccoli

85g Biona Organic Asia Noodles

1 ½ cans Biona Organic coconut milk

500ml vegetable stock

1 tablespoon red curry paste

1 tsp basil paste (or some fresh leaves chopped)

1 tsp minced ginger

Fresh coriander leaves for garnish

Lime wedges



Heat coconut oil in a large pot at medium heat, sauté the bell pepper with the ginger and basil for about 2 minutes.

Add the sweet potato and sauté for 3 more minutes.

Add coconut milk, vegetable stock, and curry paste. Stir. Bring to a boil.

Cover and simmer for about 15 minutes.

Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodles are fully cooked.

Serve with fresh roughly chopped coriander leaves and a lime wedge.


Windmill products used in this recipe