Ingredients
- 2 medium potatoes
- 2 medium carrots
- 100g baby spinach
- 1 brown onion
- 400-500g diced tomatoes
- 2 fresh vine tomatoes
- 1 heaped tbsp white miso paste
- 1 heaped tbsp Penang curry paste
- 2 chaap sticks (soy and wheat protein)
- 2 tbsp vegan fish sauce
- 1 tbsp light soy sauce
- white asian rice
- fresh coriander
- Valcom Coconut milk (half small can)
Method
- chop up ingredients - dicing the carrots, potatoes (leave skin on) and onionsimmer the carrot and potato until soft, and drainfry onion in miso and penang paste, set aside
- Add onion and paste, tomatoes and carrot and potatoes into a large oven-safe pan and simmer for 30 minutes. Add vegan fish sauce, soy sauce and seasoning to taste.
- meanwhile, cut chaap sticks into slices, and fry in 3/4 peanut oil and 1/4 sesame oil
- add chaap slices into mixture. Cover with baby spinach and blanch with a bit of hot water (also to cover the solids). simmer for 5 minutes. At this stage, drizzle the Valcom coconut milk over the top.
- preheat oven to 130C. once the pan is nicely warm and the oven up to temperature, transfer the oven-safe pan to oven and bake
- prepare rice, preheat bowls.
- after about 30-40 minutes the pan should be ready. remove from over - BE CAREFUL it will be hot.
- serve with steamed rice, and garnish with fresh coriander. Enjoy
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
