Have you ever made curry in the oven? When you need something quick after work, this recipe is just perfect. With our coconut mango curry, you can bring the aromatic spices of Asia right into your home.
Ingredients:
- 1 sweet potato
- 1 leek
- 200 g tofu or tempeh
- 1 red onion
- 400g broccoli
- fresh ginger
- Garlic
- Coconut Mango Curry
- 1 tsp curry paste
- 400 ml coconut milk
- 300 ml vegetable broth
- optional: baby spinach
- To serve: rice
Preparation:
- Chop the vegetables and tofu into small pieces and place them in a deep baking dish with the ginger and garlic. Sprinkle with coconut mango curry, then add the curry paste, coconut milk, and vegetable broth.
- Bake at 180 degrees Celsius on the convection setting for 35–40 minutes, stirring once halfway through.
- Fold in the baby spinach and season to taste. Serve with rice.
