Sweet Potato and Tofu Coconut Curry
This easy curry recipe comes together in no time, thanks to store-bought curry paste. We love it with firm tofu for a weeknight vegetarian option, but it's also delicious with seared chicken thighs or ground beef.
WHAT YOU'LL NEED • 2 tbsp vegetable oil
• 1 sweet potato, peeled and finely chopped
• Pinch of salt • 225g firm tofu, cubed • 2 garlic cloves, pressed or grated • 1 tbsp finely minced ginger • 1/4 cup mild curry paste
•1/2 cup vegetable broth • 1 small can (160 ml) coconut milk • 1/2 cup frozen peas • 1 handful fresh cilantro
In large Dutch oven, heat half of the oil over medium heat. Add in sweet potato. Cook, stirring occasionally, until starting to brown, about 3 minutes. Sprinkle with salt. Remove to bowl and keep warm.
Add in tofu; cook, stirring occasionally until starting to brown; remove to bowl with sweet potato and keep warm. Add remaining oil to Dutch oven; stir in garlic and ginger. Stir until fragrant, about 30 seconds. Stir in curry paste until combined, about 1 minute.
Pour in broth; bring to boil. Simmer, stirring occasionally, until liquid has reduced and sweet potato has softened, about 12 minutes. Stir in coconut milk. Stir in peas; cook until peas are heated through, about 2 minutes. Serve with rice or naan and garnish with cilantro.