Easy Vegan Coconut Curry with Tofu
Description
Whether served with rice, quinoa, or noodles, this vegan coconut curry with tofu is full of flavor thanks to a variety of vegetables and spices.
Ingredients
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1 medium sweet potato, cubed
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1 tablespoon olive oil
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1 medium yellow onion, diced
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1 (8 ounce) container extra-firm tofu, drained and cubed
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1 cup frozen peas
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1 1/2 tablespoons curry powder, or to taste
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1 tablespoon brown sugar
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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salt to taste
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5 leaves fresh basil, cut into strips
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1 (14 ounce) can coconut milk
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1 small red bell pepper, cut into strips
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1 small green bell pepper, cut into strips
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1 small yellow bell pepper, cut into strips
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1 bunch cilantro, chopped
Directions
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
2
Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
3
Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.