For the Curry
- 4 tbsp Gingerbread Satay
- 1 tin Coconut Milk
- 250 g Tofu or Chicken chopped into cubes
- 1 small Red Pepper sliced
- 1 small Onion diced
- 100 g Green Beans
- Fresh Coriander to garnish
Marinade the tofu or chicken in the satay sauce 2 hours before cooking if possible.
Saute the onion in some oil for 2- 5 minutes over a medium heat.
Add the tofu/chicken and cook gently for a further 5 minutes.
Add the coconut milk and red peppers and bring to a gentle simmer for 10 minutes.
Add the green beans and simmer for a further 5 minutes or until the sauce has thickened.
Serve with rice, naan or both.