*silverbeet sipi. Come cook Tongan food with me #foodie

Wash and chop the silverbeet into bite-sized pieces.

Dice the onion and mince the garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Add the onion and garlic, sauté until softened, about 3-4 minutes.

Stir in the curry powder and chili flakes, cooking for another minute until fragrant.

Add the chopped silverbeet, stirring until wilted, about 2-3 minutes.

Pour in the vegetable stock and coconut milk, bringing to a simmer.

Season with salt and pepper to taste, then add the tofu, cubed.

Simmer for 10-15 minutes, allowing flavors to meld.

Stir in lemon juice and fresh coriander just before serving.

Serve over cooked rice, garnished with additional coriander if desired.

Spice Level:

Dietary

Allergens