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Step 1In a large heavy-based pan with a lid, add 1 tbsp of coconut oil and melt. Add the massaman paste and cook for a couple of minutes.
Step 2Add the cubed aubergine and sweet potato and stir well making sure you coat with the massaman paste. Add the coconut milk and stir. Place the lid onto the pan and cook gently for 30 minutes.
Step 3When the vegetables are soft, add the tofu and cook for a further 10 minutes.
Step 4Serve with toasted peanuts, roughly chopped coriander and wedges of lime.
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