1 onion, finely chopped
2 garlic cloves, crushed
1 inch fresh ginger, finely chopped
2 stalks lemon grass, finely chopped
2 red chillies, sliced plus extra to serve
3 limes, 1 juiced and 2 cut into wedges, to serve
3 T peanut oil
2 large sweet potatoes, cut into large chunks
1 large bunch of kale, chopped
1 cup of tofu, cubes
1 cup of rice noodles
8 cups vegetable stock
Soy Sauce
Sea salt
Freshly ground black pepper
METHOD
To make the spice paste, put the onion, garlic, ginger, lemon grass, chillies, lime juice and half the oil in a blender or spice grinder and puree until smooth (add a little water if necessary).
Heat the remaining oil in a saucepan. Add the spice paste and fry gently for 5 minutes. Add the sweet potatoes, kale, and vegetable stock. Simmer until the sweet potatoes are soft.
Add the rice noodles. Season to taste. Top with the sliced chillies and serve with wedges of lime.
No comments:
Post a Comment