Sweet Potato & Tofu Thai Curry Stew
- 1 tsp coconut oil
- 1 small sweet potato diced (1½ cups)
- 6 oz extra firm tofu, cubed
- 1 red bell pepper, sliced
- ¼ cup fresh pineapple, diced
- 1 cup chopped broccoli
- 3oz Soba Noodles (or brown rice vermicelli
- noodles)
- 1 ½ cans light coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tsp basil paste (or some fresh leaves
- chopped)
- 1 tsp minced ginger
- Fresh cilantro leaves for garnish
- lime wedges
- Heat coconut oil in a large pot at medium heat, sauté the bell pepper with the ginger and basil
- for about 2 minutes.
- Add the sweet potato and sauté for 3 more minutes.
- Add coconut milk, vegetable stock, and curry paste. Stir. Bring to a boil.
- Cover and simmer for about 15 minutes.
- Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodles
- are fully cooked.
- Serve with fresh roughly chopped cilantro leaves and a lime wedge.
Serving size: 2 cups Calories: 306kcal Fat: 9.9g Saturated fat: 1.7g Unsaturated fat: 5.7g Carbohydrates: 44.3g Sugar: 2.0g Fiber: 3.9g Protein: 16.3g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/meatless-monday-sweet-potato-tofu-thai-curry-stew/
3.5.3208