Thai Sweet Potato Curry

Thai Sweet Potato Curry SALES Image by: Thai Sweet Potato Curry SALES Author: Canadian Living

This gently spicy dish packs a healthy dose of vitamin A, folate and antioxidants, thanks to all of the colourful vegetables. A little bit of tofu makes a nice protein source, and cooking it in the sauce from the beginning gives it time to absorb the delicious curry flavours.

  • Portion size 4 servings

Ingredients

  • 2/3 cups long-grain brown rice
  • 1 teaspoon canola oil
  • 1 onion sliced
  • 1 sweet potato (about 300 g), peeled and coarsely chopped
  • 175 g extra-firm tofu drained and cubed
  • 1/4 cup light coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups bite-size cauliflower florets
  • 2 cups cut green beans (1-inch/2.5 cm pieces)
  • 1/2 teaspoon lime juice

Method

In large saucepan of boiling water, cook rice until tender, about 40 minutes. Drain.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion until just beginning to soften, 2 to 3 minutes. Stir in sweet potato and tofu. Whisk together 1-1/2 cups water, coconut milk, curry paste and fish sauce; add to pan. Bring to boil; reduce heat, cover and simmer for 6 minutes.

Stir in cauliflower and green beans; simmer, uncovered and stirring occasionally, until sweet potatoes are tender and sauce is thickened, about 10 minutes. Stir in lime juice; serve over rice.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 392 mg
  • Sugars 7 g
  • Protein 12 g
  • Calories 298.0
  • Total fat 8 g
  • Potassium 469 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 108.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Sweet Potato Curry

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