Sweet Potato Thai Curry

Vegetarian Thai Red Curry with crispy fried tofu and caramelly roast sweet potato.

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1. Add salt and olive oil. Bake the sweet potato chunks for 30 minutes, turning halfway.

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2. Fry the tofu pieces for a couple of minutes on each side until slightly brown and crisp. 

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3. Fry the garlic and ginger, add the red curry paste, coconut milk, and red peppers. Simmer!

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4. Add the tofu, roast sweet potato and pineapple and simmer for 5 more minutes.

Stir in the lime juice and serve with chopped fresh cilantro/coriander. 

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