Creamy 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
Contains Soy and Gluten
Directions
- Mark step 1 done
Peel and cube sweet potato (300g), potato (200g), and carrot (150g) into 2cm pieces. Slice smoked tofu (250g) into cubes. Finely chop the onion (150g), mince the garlic (15g), and grate the ginger (15g).
- Mark step 2 done
In a large pot, heat coconut oil (15ml) over medium heat. Sauté the onion (150g), garlic (15g), and ginger (15g) for 5 min until softened and fragrant.
- Mark step 3 done
Add the red curry paste (30g) and stir for 2 min to bloom the spices.
- Mark step 4 done
Add the sweet potato (300g), potato (200g), carrot (150g), smoked tofu (250g), crushed tomatoes (4dl), and soy sauce (30ml). Pour in the coconut milk (4dl) and vegetable broth (1dl). Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25 min or until the root vegetables are tender.
- Mark step 5 done
Wash the pak choy (150g) 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.
Want to create recipes like this?
Create, save, and adapt recipes in your own cookbook.