This Vegan Coconut Curry with crispy tofu, sweet potato, and broccoli is quick and easy to make, filling and the ideal weekday meal. It's best served with basmati rice.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Calories 632kcal
Author Elephantastic Vegan
Ingredients
Ingredients for the curry
3cupsbroccoli florets
1 1/2cupssweet potato(cubed)
14ozfull-fat coconut milk
1teaspoonred curry paste(you can start with a smaller amount of curry paste and add more until you reach your preferred spiciness level)
1handfulfresh spinach
salt to taste
Crispy Tofu
12ozfirm tofu
3tablespoonsall-purpose flour(or cornstarch for a gf variation)
For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
Wash and cut the broccoli. Peel and cube the sweet potato.
In a small pot add water, cook the sweet potato until soft. Steam the broccoli on top.
Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.
The curry is best served with a side of basmati rice.