Veggie Foodie

Ingredients:

• 8 oz / 200 g rice noodles, boiled and drained in cold water
• ½ lb extra firm tofu
• 1 ½ tbsp olive / vegetable oil
• 1 small onion, peeled and diced
• 1 medium leek, trimmed and sliced or 4-5 spring onions, chopped
• 2-3 medium size sweet potato, steamed, 1 cup
• 1 stalk celery, diced
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chili powder
• 2 large garlic cloves, peeled and minced
• 1 inch of ginger, peeled and minced
• 2 cups vegetable broth
• 1 can (13.5 ounce / 400 ml) coconut milk
• Salt to taste
• 2 tbsp lemon / lime juice
• Cilantro for garnishing

Method:

1. Boil rice noodles, run cool water through it to stop cooking and keep aside
2. Cook (boil / grill) sweet potatoes, peel and cut in ¾ inch pieces
3. Cut tofu into ¾ inch cubes, sauté in oil over medium heat till light brown
4. Heat the oil on medium heat and sauté celery, onions, leek / spring onions for 3-4 minutes till celery and onion is soft
5. Add minced garlic and ginger and sauté for a couple of minutes
6. Add coriander, cumin and chili powder and saute for a couple of minutes
7. Add vegetable broth, coconut milk and salt and bring to boil
8. Add sweet potatoes, tofu and rice noodles, cook for a couple of minutes, add lemon juice and serve hot

Serves: 4

Inspiration source: edible San Francisco, Oct / Nov 2008, page 10