Tuesday, September 30, 2008

Sweet Potato Curry with vegetables

This one is also vegan!

1 can coconut milk
2 T yellow curry paste (red works too!)
1 T brown sugar
1 tsp. turmeric
1 tsp. chopped garlic
1 tsp. thai garlic chili sauce
1 can vegetable stock
1 T peanut butter

1 large sweet potato, peeled and cubed
1 package extra firm tofu, cubed
1/2 an onion, diced
2 cans chick peas, rinsed
1 red bell pepper, sliced
Broccoli crowns

Jasmine Rice, prepared according to the package

Begin by sweating 1/2 an onion in some oil.
Heat the coconut milk, curry paste, garlic sauce, garlic, vegetable sauce, peanut butter, & brown sugar in a large pot. Stir often.
Add in the diced sweet potatoes, 2 cans of chick peas, and the onions.

Cook for about 12-14 mins on medium heat until the potatoes begin to soften.
Taste curry to see if you need a bit more sugar.

Add in the rest of the veggies and the tofu cubes. Stir and cover.
Reduce heat to low/medium and let simmer until the rice is done (or about 10-15 mins), stirring occasionally.

Serve curry over the rice with a little chopped cilantro (optional).

You can obviously add in any veggies you like best!!!

1 comment:

Para said...

So so delicious!
Didn't have any yellow curry paste so I swapped it out with 1T 'normal' curry powder and 1t ground cumin seeds.