Ingredients
Scale
- 1 block firm tofu, cubed
- 2 cups sweet potatoes, peeled and diced
- 1 can coconut milk
- 1/2 cup natural peanut butter
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 2 cups spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 piece fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon salt
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and ginger, sauté until fragrant.
- Stir in sweet potatoes and cook for 5 minutes.
- Add tofu, coconut milk, peanut butter, curry powder, and soy sauce.
- Simmer until sweet potatoes are tender.
- Stir in spinach and cook until wilted.
- Serve hot over rice or quinoa.
Notes
- This dish can be made spicier by adding red pepper flakes.
- Garnish with fresh cilantro for added flavor.
- It can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg