Name: Vegan Sweet Potato Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 small onion, quartered -; 6 cloves garlic, thinly sliced -; 1/4 c. green curry paste (see note below) -; 2 sweet potatoes, peeled and diced into 1" cubes -; 1 (14-oz.) can coconut milk -; 2 bird's eye chilis (optional) -; 1 1/2 c. broccoli florets -; 1 1/2 c. cauliflower florets -; 1 c. fried tofu puffs -; 1 1/2 c. water, plus more as needed -; Cooked rice or noodles, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Sweet Potato Curry

1. 2 tbsp. extra-virgin olive oil -

2. 1 small onion, quartered -

3. 6 cloves garlic, thinly sliced -

4. 1/4 c. green curry paste (see note below) -

5. 2 sweet potatoes, peeled and diced into 1" cubes -

6. 1 (14-oz.) can coconut milk -

7. 2 bird's eye chilis (optional) -

8. 1 1/2 c. broccoli florets -

9. 1 1/2 c. cauliflower florets -

10. 1 c. fried tofu puffs -

11. 1 1/2 c. water, plus more as needed -

12. Cooked rice or noodles, for serving -

How to cook deliciously - Vegan Sweet Potato Curry

1. Stage

In a large pot over medium heat, heat oil. Add onion, garlic, and curry paste and stir until toasty and fragrant, about 3 minutes.

2. Stage

Add in sweet potatoes, coconut milk, and chilis (if using) and stir to combine. Bring to a simmer, then cover pot with a lid and let cook, stirring occasionally, until sweet potatoes are knife-tender, 12 to 14 minutes.

3. Stage

Stir in cauliflower, broccoli, tofu, and water, and cook until broccoli is vibrant green and tender, about 7 minutes. Add more water as needed to dilute sauce to desired consistency.

4. Stage

Serve with rice or noodles, if desired.