Tofu in an Easy Vegan Coconut Curry

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Tofu in an Easy Vegan Coconut Curry

Easy Vegan Coconut Curry with Tofu

Total Time:

1 hrs 15 mins

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  • 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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

396Calories28g Fat32g Carbs11g Protein
Nutrition FactsServings Per Recipe4Calories396% Daily Value *Total Fat28g36%Saturated Fat20g98%Sodium103mg4%Total Carbohydrate32g12%Dietary Fiber7g26%Total Sugars11gProtein11gVitamin C88mg440%Calcium286mg22%Iron9mg49%Potassium809mg17%

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