Step 1

Peel and cut up the 2 medium potatoes (~300g) into small and thin slices (as seen above). Fry them on all sides with 1/2 tsp salt and 1 tbsp oil.

Step 2

Cut up the tofu into small cubes and fry them as well with 1/2 tsp salt and 1 tbsp oil until golden brown and crispy.

Step 3

When you are done, set the tofu and potatoes aside.

Step 4

Caramelize 1 onion and 3 minced garlic cloves in 1/2 tbsp oil, then add 1 tsp curry powder and stir for 1 minute.

Step 5

Add the whole can coconut milk, 70g tomato paste, 3 tsp curry powder, 1 tbsp soy sauce, 1 tsp salt and 1/2 tsp black pepper.

Step 6

Stir everything for 1-2 minutes.Add the 200 g green beans and simmer for 5 minutes.

Step 7

Take the pan off the stove and as the last step, add the potatoes and the tofu. Stir everything together for one last time.

Step 8

Serve over fresh rice.