Sajoer Lodeh

The longer the flavours are allowed to infuse, the tastier this vegetable curry becomes

500g mixed vegetables (cauliflower, broccoli, leek, cabbage, green beans, carrot, bean sprouts)
200 g tofu
2 tbsp olie
2 onions, chopped
4 tbsp of green curry paste
300ml vegetable stock
400 ml Amaizin coconut milk
1 tbsp peanut butter
1 tbsp soy sauce manis
1 tbsp lemon juice
200g whole-wheat basmati rice

Cut the vegetables into florets, slices or cubes. Cut the tofu into cubes.
Heat the oil in a wok and stir-fry the onions until they are glazy. Add the curry paste. Fry for 2 minutes on a low heat. Add the stock and the coconut milk and bring gently to the boil without a lid.
Add the vegetables and stew them al dente.
Take a cup of the liquid and mix in the peanut butter, soy sauce and lemon juice. Put the mixture back into the pan.
Cook the rice according to the instructions on the packet.
Add the tofu and heat for another 5 minutes. Serve the sajoer with the rice.

Chicken-vegetable wrap with honey mustard