Description
A rich and creamy tofu and sweet potato curry with a luscious peanut butter base, infused with red curry paste, coconut milk, and vibrant spices. This comforting vegan dish combines tender sweet potatoes, protein-packed tofu, and fresh spinach for a wholesome meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 14 ounces firm tofu
- 1 large sweet potato
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can coconut milk (about 13.5 oz)
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 cup vegetable broth
- 2 cups spinach
- 1 lime, juiced
- Salt to taste
Instructions
- Press and cube the tofu: Remove excess moisture from the tofu by pressing it between paper towels or a tofu press, then cut into medium-sized cubes.
- Prepare the sweet potato: Peel the sweet potato and dice it into evenly sized cubes to ensure uniform cooking.
- Sauté aromatics: Heat the coconut oil in a large skillet over medium heat. Add diced onions, minced garlic, and ginger; cook until fragrant and the onions are softened, about 3-5 minutes.
- Add curry paste: Stir in the red curry paste and cook for an additional minute to release its flavors.
- Create the curry base: Pour in the coconut milk, peanut butter, soy sauce, maple syrup, and vegetable broth. Stir everything together thoroughly until smooth and well combined.
- Simmer with sweet potatoes: Bring the curry mixture to a gentle simmer. Add the diced sweet potatoes, cover, and cook until they are tender, approximately 15-20 minutes, stirring occasionally.
- Add tofu and spinach: Gently fold in the pressed tofu cubes and fresh spinach leaves. Cook until the spinach wilts and the tofu is warmed through, about 3-5 minutes.
- Finish the curry: Squeeze fresh lime juice over the curry and season with salt to taste. Stir well before serving.
- Serve warm: Dish out the curry into bowls and enjoy it warm, ideally with steamed rice or your choice of side.
Notes
- Press tofu thoroughly to avoid a soggy texture.
- Adjust red curry paste amount according to spice preference.
- Use natural peanut butter for a smoother curry and richer taste.
- Sweet potatoes can be swapped with butternut squash for variation.
- This dish pairs well with jasmine rice or quinoa.
