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Yield
4 servings
Type
Vegan
Time
30 minutes
Level
Beginner
Make the curry paste, by blending until smooth. Then add to a large pan or wok and fry off with oil.
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Add in the cubes of tofu, then pour in coconut milk. Stir well then bring up to the boil. Pop in sugar and soy sauce.
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Add in roasted sweet potato and stir well. Make sure the sweet potato is heated through.
Wilt in the spring greens for a few minutes, until piping hot. Serve over cooked rice noodles and top with fried shallots and chilli flakes.