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340g extra firm tofu drained and
diced into 1 inch cubes
1 large sweet potato, peeled and
dived into 1/2 inch pieces
400ml coconut milk
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup flaked unsweetened coconut
2 bananas, sliced
3 cups steamed jasmine rice
Heat coconut oil in large pot on medium heat. Add onion, celery, carrot, garlic, ginger,
curry, cayenne, salt and pepper and allow to sweat until onion is soft and translucent.
Add beans, tofu, sweet potato, coconut milk and raisins and stir to combine.
Let simmer for 15-20 minutes or until sweet potato is tender.
In the meantime, toast walnuts and coconut in a dry pan.
Serve curry over rice and top with banana, walnuts
and coconut. Garnish with cilantro