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Curry with sweet potatoes and cashews



400 g Berief organic tofu with herbs 

5 tbsp vegetable oil

1 onion

1 cloves of garlic

1 carrot

0.5 tsp red curry paste

1 small piece of ginger 

1 red paprika 

1 yellow bell pepper

1 small zucchini

1 sweet potato

400 ml coconut milk

400 ml vegetable broth

200 g fresh pineapple 

150 g frozen peas

4 tbsp cashews – roasted

1 handful of basil leaves

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