Description
A rich and creamy curry made with tofu, sweet potatoes, and a delicious peanut butter sauce.
Ingredients
Scale
- 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
- 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.
- Peel and dice the sweet potato.
- In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
- Stir in red curry paste and cook for another minute.
- Add coconut milk, peanut butter, soy sauce, maple syrup, and vegetable broth. Stir until well combined.
- Bring mixture to a simmer, then add sweet potatoes and cook until tender.
- Add the tofu and spinach, cooking until spinach wilts.
- Finish with lime juice and season with salt.
- Serve warm.
Notes
- This dish can be served over rice or with naan bread.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 grams
- Sodium: 400 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams