Red Thai Sweet Potato, Kale, Tofu & Coconut Curry

Fragrant, delicious and very popular – this Thai red curry is a favourite from the University of Cambridge.

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  • 1 sweet potato
  • 20ml vegetable oil
  • 1 onion
  • 20g garlic
  • 1 x 400g tin chopped tomatoes
  • 15g red Thai paste
  • 1 x 400ml tin coconut milk
  • 20g cornflour
  • 50g kale, washed
  • 200g firm tofu
  • 250ml vegan vegetable stock
  • 2 mixed peppers
  • 1 small bunch fresh coriander


  1. Peel and cut the sweet potatoes into 1.5 cm cubes, place on a roasting tray, and roast in a preheated oven (190c) for 30 minutes with a drizzle of olive oil, salt, and black pepper.
  2. Add the vegetable oil to a medium sized pan and sweat the onions and garlic, then add diced peppers, chopped tomatoes, red Thai curry paste, and vegetable stock, cook for 5 minutes.
  3. Cut the Tofu into 1.5cm cubes, add to the pan along with the washed kale and cook for 5 minutes. To thicken the curry, combine corn flour and coconut milk and then add to the curry, cook for a further 2 minutes.
  4. Finally add the roasted sweet potatoes, cook for another minute. Garnish the curry with chopped fresh coriander and serve with rice.

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