Sweet Potato Curry

Prep Time: 20 minutes Cook time: 50 minutes Serves: 4

This curry recipe is based on our Creamy Thai Curry, but the sweet potato lends a seasonal touch! If it’s cold outside, there’s no comfort food quite like sweet potatoes, and when you’re not making them into a cake, they make a superb main course.

If it’s fall, sweet potatoes are probably extraordinarily cheap in your area (not that they’re ever expensive), and this recipe can be a rich and delightful as it is money-saving! (Feel free to check out our other tips for saving money.)

Ingredients

  • For the Vegetables
  • 1 large sweet potato, peeled and cubed
  • 1 head broccoli
  • 1 red pepper
  • 5 large cloves of garlic (or to taste)
  • 1 large onion (or two medium ones)
  • 4 large white button mushrooms (or six medium ones)
  • 1 cup brown rice
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas and carrots
  • 1/4 cup chopped green onion (optional)
  • 2 tbsp ground peanuts (optional)
  • For the Tofu
  • 1 package extra firm tofu
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • For the Sauce
  • 2 cups almond milk
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tsp red curry paste
  • 1 tsp basil
  • 1 tsp lemon juice
  • 1 tsp corn starch

Instructions

  1. Preheat oven to 350. Boil a pot of water for your rice (or put it in your rice maker).
  2. Cube the tofu into pieces roughly half-an-inch square, place in a baking pan on a sheet of parchment paper or foil, and then sprinkle with the salt, pepper, and garlic. Cook the tofu for about twenty minutes. (Some people might want to cook for as long as thirty minutes for crispier tofu. If you opt for crispy, keep an eye on it! Tofu without oil on it goes from crispy to charred very quickly.)
  3. Cut all the vegetables. (Remember, sweet potatoes are very hard on knives, and honing your knife before and after cutting it is important. See our tips on saving time and saving money.)
  4. Add all the vegetables but the sweet potato, one by one, to a sauce pan and cook over high heat. Add water (or broth) as necessary to keep vegetables from burning. We usually put mushrooms in first, followed by onions, broccoli, and then the rest of the vegetables.
  5. Mix all the sauce ingredients together in a large measuring cup. Once mixed thoroughly, pour the sauce over the vegetables, maintaining a simmer. Add an additional one cup of water along, and add the sweet potato cubes.
  6. Allow the curry to simmer until the sweet potatoes cook through and the sauce thickens. This should take about fifteen minutes.
  7. When the tofu is done, remove it from the oven. (If the tofu was cooked on foil, here’s a tip for removing them: While the tofu is still attached to the foil, put it in the freezer for 30 seconds to a minute. This allows the tofu to separate easily from the foil.)
  8. Once the curry has finished simmering, mix the tofu in with the vegetables and sauce.
  9. At this point, the rice and curry can be served separately. However, we generally mix the rice with the curry and let it continue to simmer at a low temperature for several minutes to maximize the absorption of the curry sauce into the rice!
  10. Add the crushed peanut and chopped green onion, if using, and serve!

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