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Tofu and Sweet Potato Peanut Butter Curry

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A creamy and satisfying curry featuring sweet potatoes and peanut butter, perfect for a cozy meal.

Ingredients

Scale
  • 14 ounces firm tofu
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 1/2 cup peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 cup vegetable broth
  • 2 cups spinach
  • 1 lime, juiced
  • Salt to taste

Instructions

  1. Press and cube the tofu to remove excess moisture.
  2. Peel and dice the sweet potato into bite-sized cubes.
  3. Sauté onion, garlic, and ginger in coconut oil until fragrant.
  4. Mix in the red curry paste and let it bloom for a minute.
  5. Combine coconut milk, peanut butter, soy sauce, maple syrup, and vegetable broth until well mixed.
  6. Simmer the mixture gently and add the sweet potatoes, cooking until tender.
  7. Add the cubed tofu and spinach, cooking until the spinach wilts.
  8. Finish with lime juice and season with salt to taste.
  9. Serve warm with rice or naan.

Notes

For extra crispy tofu, consider pan-frying it before adding to the curry. Substitute coconut milk with almond or soy milk if allergic.

Nutrition

Find it online: https://ameliasweets.com/2026/04/15/tofu-sweet-potato-peanut-butter-curry/

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