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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. sweet potato (diced)
- 1 eggplant (medium, diced)
- 3 shallots
- 1 oz. peanuts (a handful)
- 8 oz. coconut milk (add more if want it creamier)
- 2 Tbsp. green curry paste
- 2 Tbsp. fresh grated ginger
- 1 cup coriander (about a bunch, chop only half)
- 1 Tbsp. sesame oil (optional, omit if following a WFPB diet)
- 3 cups water (or vegetable stock)
- 10 oz. green beans (without tops)
- 1 Tbsp. sesame seeds
- 2 heads bok choy
- 2 Tbsp. tamarind paste
- 2 cups spinach (about 2 bunchs)
- 8 oz. tofu (crispy, see recipe)
- sea salt (to taste, optional, omit if following a WFPB diet)
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