Sweet Potato & Tofu Thai Curry Stew
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat coconut oil in a large pot at medium heat, sauté the bell pepper with the ginger and basil
  2. for about 2 minutes.
  3. Add the sweet potato and sauté for 3 more minutes.
  4. Add coconut milk, vegetable stock, and curry paste. Stir. Bring to a boil.
  5. Cover and simmer for about 15 minutes.
  6. Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodles
  7. are fully cooked.
  8. Serve with fresh roughly chopped cilantro leaves and a lime wedge.
Nutritional Information
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/