Easy Vegan Coconut Curry with Tofu
Recipe by monsterclowngirl from allrecipes.com
Dinner 1 Hr. 15 Mins.
Ingredients
4
4 servings
- •1 medium sweet potato, cubed
- •1 tablespoon olive oil
- •1 medium yellow onion, diced
- •1 (8 ounce) container extra-firm tofu, drained and cubed
- •1 cup frozen peas
- •1 ½ tablespoons curry powder, or to taste
- •1 tablespoon brown sugar
- •1 teaspoon ground cumin
- •1 teaspoon ground cinnamon
- •salt to taste
- •5 leaves fresh basil, cut into strips
- •1 (14 ounce) can coconut milk
- •1 small red bell pepper, cut into strips
- •1 small green bell pepper, cut into strips
- •1 small yellow bell pepper, cut into strips
- •1 bunch cilantro, chopped
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Nutritional Facts
Per 4 servings
- Calories: 396
- Carbohydrate: 32g
- Fat: 28g
- Fiber: 7g
- Protein: 11g
- Sugar: 11g
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