Vegan Sweet Potato and Kale Coconut Curry
Vegan Sweet Potato & Kale Coconut Curry
Ingredients
- 1 tablespoon oil
- 1 tablespoon onion, sliced
- 1–2 teaspoons ginger, minced or grated
- 4 large shiitake mushrooms
- 1 sweet potato
- 6 Brussel sprouts (optional)
- 1 cup of water
- 1 1/2 – 2 tablespoons red curry paste
- 2 tablespoons Soy sauce or Bragg liquid aminos
- 1 tablespoon vegan bouillon
- 2 tablespoons tomato paste
- 1 can full-fat coconut milk (I use Thai Kitchen brand)
- 1 large kale leaf
- 1 block firm tofu
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon fresh lemon juice
Directions
- In a medium saucepan, sauté onion in the oil for a couple of minutes
- Add the minced fresh ginger and the sliced Shiitake mushrooms
- Sauté for a couple of minutes. Add the sliced sweet potatoes and Brussel sprouts
- Sauté for another couple of minutes
- Add the water, curry paste, tomato paste, soy sauce or Braggs, vegan bouillon, and bring to a boil
- Let simmer for 5 minutes, until vegetables are fork-tender but still firm
- Add the coconut milk
- Bring to a boil
- Add kale and let it boil down for a minute
- Stir to combine
- Next, add tofu
- Let simmer for about 10 minutes without the lid
- Finish the dish with a touch of maple and fresh lemon juice.
Make this dish without the lid as it reduces the sauce to a nice consistency.
Recipe Creator
Name: Chef Ani
Country: USA
More from Chef Ani: @chef.ani | YouTube | Website
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