Serves: 4
Prep time: 10 mins | Cook time: 10 mins
Ingredients
- 2 tbsp peanut oil
- 200g Swiss brown mushrooms
- 2 garlic cloves, finely chopped
- 450g firm tofu, cut into 2cm squares
- ½ cup natural crunchy peanut butter
- 1 tbsp mild curry powder
- 500ml Campbell’s Real Stock Vegetable Salt-Reduced
- 2 tbsp kecap manis
- 200g whole grain wok-ready noodles
- Green spring onions, thinly sliced to garnish
Method
- Heat the olive oil in a large saucepan. Add onion and curry powder and cook for 1 min. Add pumpkin, carrots and Campbell’s Real Stock. Bring to the boil.
- Simmer, covered for 10-15 min until vegetables are tender. Stir in chickpeas, soy sauce and coconut milk and simmer for 2 min.
- Serve drizzled with reserved coconut milk. Top with fresh coriander and serve with roti bread.
Recipe and image kindly provided by Campbell’s.