Creamy Coconut & Smoked Tofu Curry

Peel and cube sweet potato, potato, and carrot into 2cm pieces. Slice smoked tofu into cubes. Finely chop the onion, mince the garlic, and grate the ginger.

In a large pot, heat coconut oil over medium heat. Sauté the onion, garlic, and ginger for 5 min until softened and fragrant.

Add the red curry paste and stir for 2 min to bloom the spices.

Add the sweet potato, potato, carrot, smoked tofu, crushed tomatoes, and soy sauce. Pour in the coconut milk and 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 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.