Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes
Velvety coconut curry with pan-seared tofu and roasted sweet potatoes, simmered to perfection. This asian-inspired one pot (vegan, gluten-free) ready in about 45 minutes pairs (13.5 oz) coconut milk, curry powder, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 block (14 oz), pressed and cubed firm tofu
- 2 medium, peeled and diced 1/2 inch sweet potatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1, thinly sliced red bell pepper
- 1 cup vegetable broth
- 1 tsp cornstarch
- 1, wedged lime
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium-high heat. Add tofu cubes and cook for 5 minutes per side until golden brown. Remove and set aside.
- Step 2: Add sweet potatoes to the pot, stir for 2 minutes. Add curry powder, grated ginger, and minced garlic; cook for 1 minute until fragrant.
- Step 3: Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer and cook for 15 minutes until sweet potatoes are tender.
- Step 4: Return tofu to the pot with bell pepper. Stir in cornstarch mixed with 2 tbsp water to thicken the sauce. Simmer for 3 more minutes until sauce coats the back of a spoon.
- Step 5: Serve hot with lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes 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 Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes?
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 Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Coconut Curry with Tofu and Sweet Potatoes vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
