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    You are in: Home / Australian / Peanut Curry With Tofu, Potatoes and Roasted Shallots Recipe
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    Peanut Curry With Tofu, Potatoes and Roasted Shallots

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Jewelies's Note:

    A vegetable curry.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C.
    2. 2
      Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
    3. 3
      Heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
    4. 4
      Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary.
    5. 5
      Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
    6. 6
      Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Curry With Tofu, Potatoes and Roasted Shallots

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 774.3
     
    Calories from Fat 536
    69%
    Total Fat 59.6 g
    91%
    Saturated Fat 28.3 g
    141%
    Cholesterol 0.0 mg
    0%
    Sodium 604.4 mg
    25%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 8.0 g
    32%
    Sugars 17.6 g
    70%
    Protein 20.7 g
    41%

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

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