Coconut-Curry Simmered Sweet Potato and Carrot with Tofu

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Ingredients

• 1 medium (150g) Sweet potato
• 2 medium (100g) Carrot
• 200g Firm tofu
• 400ml Coconut milk
• 200ml Vegetable broth
• 2 tbsp Red curry paste
• 1 tbsp Lime juice
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 tbsp Fresh cilantro
• 2 cups Cooked rice

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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.