There are several layers of flavors in this meatless stew making it a winner in vegetarian circles. The mild taste of tofu works well in this dish because of all of the flavor-forward ingredients. The prep will require you to chop several vegetables but overall, this is a fairly quick, one pot dish that’s ready in about an hour (start to finish).
Curry Coconut Soup with Tofu and Sweet Potatoes
- 1-2 tablespoons canola oil
- 2 tablespoon red curry paste
- 2 (12) ounce cans light coconut milk
- 1 tablespoon Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 container extra firm tofu (drained and cubed)
- 1 red bell pepper (chopped)
- 1 onion (chopped)
- 1 large clove garlic (minced)
- 1 sweet potato (peeled and cubed)
- 1 tablespoon fresh ginger (minced)
- 2 cups vegetable broth
- 1 1/2 cup frozen edamame and corn
- lime wedges and chopped scallions (for garnish)
In a medium bowl, combine red curry paste, coconut milk, Worcestershire sauce, soy sauce, brown sugar, and peanut butter. Whisk until smooth. Set aside. To a dutch oven, over medium heat, add 1-2 tablespoons of canola oil. Add garlic, onion and red pepper. Saute until softened, 3-4 minutes. Add sweet potatoes, ginger, edamame, corn, coconut broth mixture, and 1 cup vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for about 15 minutes. Add the tofu cubes, cooking for an additional 5 minutes or until sweet potatoes are softened. Serve with wedge of lime and a sprinkle of chopped scallions. This stew would be excellent over steamed Jasmine rice.
Nutrition Note: Since this recipe calls for 2 cans of coconut milk, I highly suggest using the light variety. Regular coconut milk is exceptionally high in saturated fat and calories and even though the light variety still contains saturated fat, it is significantly less than regular coconut milk. No worries about a difference in taste, the light coconut milk adds plenty of richness and flavor to this stew.