Daily SimmerCreamy Coconut & Smoked Tofu Curry
A rich and comforting plant-based curry that pairs the natural sweetness of root vegetables with the depth of smoked tofu. The coconut milk creates a velvety sauce that perfectly complements the hearty potatoes and carrots.
Ingredients
- 250g smoked tofu
- 300g sweet potato
- 200g potato
- 150g carrot
- 150g pak choy
- 150g onion
- 15g garlic
- 15g ginger
- 4dl coconut milk
- 30g red curry paste
- 1dl vegetable broth
- 15ml coconut oil
- 30ml soy sauce
- 4dl crushed tomatoes
Directions
Peel and cube 300g sweet potato, 200g potato, and 150g carrot into 2cm pieces. Slice 250g smoked tofu into cubes. Finely chop the 150g onion, mince the 15g garlic, and grate the 15g ginger.
In a large pot, heat 15ml coconut oil over medium heat. Sauté the 150g onion, 15g garlic, and 15g ginger for 5 min until softened and fragrant.
Add the 30g red curry paste and stir for 2 min to bloom the spices.
Add the 300g sweet potato, 200g potato, 150g carrot, 250g smoked tofu, 4dl crushed tomatoes, and 30ml soy sauce. Pour in the 4dl coconut milk and 1dl vegetable broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25 min or until the root vegetables are tender.
Wash the 150g pak choy and cut into bite-sized pieces. Stir them into the curry. Cook for just 2 min until the greens are wilted but still vibrant. Taste and adjust seasoning if needed.
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