Name: Easy Vegan Coconut Curry with Tofu
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Sweet potato, cubed - 1 medium; Olive oil - 1 tablespoon; Yellow onion, diced - 1 medium; Extra-firm tofu, drained and cubed - 1 (8 ounce) container; Frozen peas - 1 cup; Curry powder, or to taste - 1 ½ tablespoons; Brown sugar - 1 tablespoon; Ground cumin - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt to taste - 1 teaspoon; Fresh basil, cut into strips - 5 leaves; Coconut milk - 1 (14 ounce) can; Red bell pepper, cut into strips - 1 small; Green bell pepper, cut into strips - 1 small; Yellow bell pepper, cut into strips - 1 small; Cilantro, chopped - 1 bunch

Ingredients for - Easy Vegan Coconut Curry with Tofu

1. Sweet potato, cubed 1 medium

2. Olive oil 1 tablespoon

3. Yellow onion, diced 1 medium

4. Extra-firm tofu, drained and cubed 1 (8 ounce) container

5. Frozen peas 1 cup

6. Curry powder, or to taste 1 ½ tablespoons

7. Brown sugar 1 tablespoon

8. Ground cumin 1 teaspoon

9. Ground cinnamon 1 teaspoon

10. Salt to taste 1 teaspoon

11. Fresh basil, cut into strips 5 leaves

12. Coconut milk 1 (14 ounce) can

13. Red bell pepper, cut into strips 1 small

14. Green bell pepper, cut into strips 1 small

15. Yellow bell pepper, cut into strips 1 small

16. Cilantro, chopped 1 bunch

How to cook deliciously - Easy Vegan Coconut Curry with Tofu

1 . Stage

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 . Stage

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 . Stage

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.