Last night, feeling uninspired by our dinner plan and having a strong hankering for a creamy coconut curry, I decided it was time to get into the kitchen and play around. It worked! This recipe is everything that I wanted, rich and creamy with a touch of sweet from the sweet potatoes. The only problem was I didn’t make enough to have leftovers.
1/4 onion, diced
2 cloves garlic
2 pieces of ginger
2 tsp of curry powder
1 can of coconut milk
2 tsp coconut oil
1 tsp of lemon zest
1 tsp of lemon juice
2 tsp of braggs
2 tsp maple syrup
Tofu, sliced into 1/4 inch pieces and then cut in half. Saute until golden
1 sweet potato cut into large chunks, cover with water and boil till fork tender
In a food processor, pulse the onion, garlic, and ginger into a paste. Heat the coconut oil and add the paste, cook 5 minutes then add the curry powder and lemon zest. Cook another minute or 2.
In a separate bowl combine the coconut milk, maple syrup, braggs, lemon juice and sriracha.
Add the coconut milk mixture to the sauteed paste and simmer for 10 minutes add the tofu and sweet potato and simmer for another 5 minutes. Top with cilantro and serve with rice.