Ingredients
Method
Step 1
Heat oil in a large saucepan over low heat. Cook garlic, ginger, curry paste and kūmara, stirring, for 5 minutes or until kūmara is tender. Stir in coconut milk and stock. Blend or process in batches until smooth.
Step 2
Return curry to pan, bringing to a simmer. Add tofu, chickpeas, broccoli, capsicum and green beans. Simmer for 5 minutes or until veges are just tender. Season.
Step 3
Top curry with coriander and serve with steamed rice and lime wedges.
Not suitable to freeze.
If you’re following a strict vegetarian diet, when buying the curry paste, check the label to ensure it doesn’t contain any animal products.
Test Kitchen tip
