Mild Veggie Curry
Serves 6
- 1 tbsp extra virgin olive oil
- 3 tbsp red curry paste
- 250 g green beans
- 1 sweet potato, chopped into bite size pieces
- 800 g chickpeas, tinned, drained, rinsed
- 400 ml coconut milk lite
- 500 ml vegetable stock, salt reduced
- 400 g satay tofu
- 500 g brown rice to serve
