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Ingredients
US|METRIC
4 SERVINGS
- 450 grams tofu (organic hard, drained, halved and cut into 1 inch pieces)
- 16 baby potatoes (halved)
- 2 cucumber (medium Lebanese, sliced and cut into thin sticks, fresh)
- 18 red grape tomatoes (small)
- 18 grape tomatoes (small gold)
- 200 grams green beans (lightly blanched)
- 200 grams white cabbage (thinly sliced, lightly blanched)
- 200 grams red cabbage (thinly sliced, fresh for the crunch or lightly blanched)
- 2 medium carrots (julienned, fresh)
- 1/4 cup extra virgin olive oil
- 90 grams sunflower seeds
- 30 grams seeds (pepitas, pumpkin seeds)
- 3 garlic cloves (peeled and finely minced)
- 1 inch ginger (peeled and finely grated)
- 1 tsp. coriander seed (powder)
- 1 1/2 tsp. turmeric powder
- 1 1/2 paprika powder
- 1/4 tsp. cumin powder
- 1/4 cup sweet chilli sauce (seedless)
- 1 Tbsp. lime juice
- 2 Tbsp. coconut sugar
- 1 tsp. salt
- 400 mL lite coconut milk
- 250 mL water
- 2 tsp. potato starch (mixed with ¼ cup, 62.5ml water)
- 1 spring onions (large, shallots including the white parts, thinly sliced lengthwise)
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