Description
A creamy and flavorful vegan curry with roasted sweet potatoes, tofu, and vibrant vegetables.
Ingredients
Scale
- 1 cup sweet potato (cubed and roasted (about 150g))
- ½ head cauliflower (cut into florets and roasted (about 300g))
- 1 tbsp vegetable oil (for roasting)
- ¼ tsp ground turmeric (for roasting)
- ¼ tsp salt (for roasting)
- 14 oz firm or extra-firm tofu (cubed)
- 1 tbsp oil (for frying tofu)
- 1 tbsp vegetable oil (for curry base)
- 1 medium yellow onion (thinly sliced (about 150g))
- 3 cloves garlic (minced (about 1 tbsp / 28g))
- 2 tsp fresh ginger (grated (about 10g))
- 4–5 tbsp yellow curry paste (check label for vegan)
- 2 kaffir lime leaves (optional)
- 1 lemongrass stalk (white part only, bruised or sliced (optional))
- 2 cans full-fat coconut milk (canned; 800ml / about 568g total)
- 1 cup vegetable stock (240ml)
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or light brown sugar (4g)
- 2 medium carrots (thinly sliced (about 200g))
- 1 red bell pepper (thinly sliced (about 142g))
- 1 small zucchini (halved lengthwise and sliced (about 120g))
- Juice of 1 lime (about 2 tbsp / 28g, plus wedges for serving)
- Pinch of red pepper flakes (optional)
- Fresh cilantro leaves
- Fresh Thai basil (optional)
- Sesame seeds (optional)
Instructions
- Preheat oven to 200°C (fan). Chop sweet potato and cauliflower first, toss in 1 tbsp oil, a pinch of salt, and ¼ tsp turmeric. Spread on a tray and place in the oven to roast for 20–25 minutes until golden at edges.
- While the vegetables roast, heat 1 tbsp oil in a non-stick pan. Fry tofu cubes until golden on all sides. Set aside.
- In a large pot, heat 1 tbsp oil over medium heat. Sauté onion for 2–3 mins until softened. Add garlic and ginger, cook 1 min. Stir in curry paste, kaffir lime leaves, and lemongrass. Fry 1–2 mins to release aroma.
- Add coconut milk, stock, soy sauce, and sugar. Bring to a simmer.
- Add carrots and red bell pepper. Simmer uncovered for 8–10 mins until just starting to soften.
- Add zucchini and cook for a further 3–4 mins until tender but still bright.
- Stir in roasted sweet potato, roasted cauliflower, and tofu. Remove kaffir lime leaves and lemongrass stalk before serving. Add lime juice, taste, and adjust seasoning with extra soy sauce or salt if needed.
- Ladle over steamed jasmine rice, garnish with coriander, Thai basil, sesame seeds, and lime wedges.
Notes
- This curry can be served with steamed jasmine rice or your favorite grain.
- Feel free to customize the vegetables based on what’s in season or your personal preference.
- Store any leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg