Coconut-Curry Simmered Sweet Potato and Carrot with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant vegan curry simmered with sweet potato, carrots, and tofu in coconut milk, served over rice for a comforting meal. This Vietnamese recipe (vegan, vegetarian), ready in about 45 minutes, pairs Sweet potato, Carrot, Firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add 2 tbsp red curry paste and cook for 2 minutes until fragrant, stirring constantly to prevent burning.
  2. Step 2: Add 400ml coconut milk and 200ml vegetable broth to the saucepan, stirring to combine. Bring to a gentle simmer.
  3. Step 3: Add 150g diced sweet potato and 100g sliced carrots, then add 200g cubed tofu. Simmer for 15-20 minutes until vegetables are tender and tofu is heated through.
  4. Step 4: Stir in 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp salt. Taste and adjust seasoning.
  5. Step 5: Serve hot over 2 cups cooked rice, garnished with 2 tbsp fresh cilantro.

Frequently asked questions

How long does Coconut-Curry Simmered Sweet Potato and Carrot with Tofu take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Curry Simmered Sweet Potato and Carrot with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potato from drying out.

Can I substitute ingredients in Coconut-Curry Simmered Sweet Potato and Carrot with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Curry Simmered Sweet Potato and Carrot with Tofu for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Curry Simmered Sweet Potato and Carrot with Tofu vegan?

Yes — this recipe is tagged vegan, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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