Description
A rich and creamy curry combining the flavors of tofu, sweet potatoes, and peanut butter.
Ingredients
Scale
- 14 oz firm tofu, cubed
- 2 medium sweet potatoes, peeled and chopped
- 1 can coconut milk
- 1/2 cup peanut butter
- 1 tbsp curry powder
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 cup vegetable broth
- 1 tbsp oil for cooking
- Salt to taste
Instructions
- Heat oil in a pot over medium heat and sauté garlic and ginger until fragrant.
- Add sweet potatoes and cook for a few minutes until they start to soften.
- Add cubed tofu and cook until slightly browned.
- Stir in curry powder, then add coconut milk, vegetable broth, and peanut butter.
- Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender.
- Stir in soy sauce and lime juice, adjusting salt to taste.
- Serve hot over rice.
Notes
- For added spice, include chopped chili peppers.
- Serve with fresh cilantro for garnish.
- Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg