There is almost nothing that I love more than a good coconutty yellow curry. This recipe is simple to make and delicious. You can skip the crispy tofu, but I wouldn’t.
YELLOW SWEET POTATO CURRY with CRISPY TOFU
2 sweet potatoes, peeled and cubed
6 potatoes, peeled and cubed
8 carrots, peeled and cut in 1” chunks
1C peas fresh or frozen
1 Tbs coconut oil
3 onions, diced
8 cloves of garlic, Minced
2 Tbs grated ginger
3 Tbs yellow curry party
3 C coconut milk
2Tsp honey (Vegan’s sub with sweetener of your choice)
1 ½Tsp salt
½ C cilantro, rough chopped
1 lime, cut in quarters
red pepper (optional)
1 pkg firm tofu, (press water out) then cube
2Tbs corn starch to coat tofu
½ C gluten free panko breadcrumbs for coating the tofu
1Tbs coconut oil
Salt or seasoning as desired
Put carrots and both types of potatoes in a large pot add 2 inches of water. steam until the vegetables are just cooked through, then drain and set aside.
For the curry, warm the coconut oil in a large pot. Add the onions, and sauté over high heat until they are soft and fragrant (about 5 minutes) If needed, add water to prevent from sticking. Add the garlic, ginger and curry powder to the onions, stirring frequently for 1 minute. Add the coconut milk, honey and salt, and continue stirring. Add the vegetables including the peas and bring to a low simmer for 10-15 minutes, until vegetables are tender.
While you are waiting on the curry to finish cooking, heat the additional tablespoon of coconut oil in a large sauté pan, coat tofu in corn starch and panko breadcrumbs. (Feel free to season the tofu to taste) Add to pan and cook until crispy on each side. Don’t worry if the panko doesn’t stay on, they will be delightful little crispy bites.
Serve the curry topped with the cilantro, lime juice and red pepper, over rice if desired.