Sweet Potato Curry Stew with Zucchini Noodles

Walking home at 8pm in the rain last night, I was hungry and cold and not in the mood to spend a long time cooking dinner. I had some sweet potatoes around, but was craving something Thai-inspired. This adaptation of a Thai stew recipe was awesome. It took about 30 minutes including prep and cooking time and left me satisfied and warm. I personally am not a huge fan of coconut milk, what the original recipe called for, but almond milk around as a perfect alternative. If you’re not a fan of zucchini noodles use soba or rice noodles.

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Sweet Potato Curry Stew with Zucchini Noodles

Serves two

Ingredients:

2 small diced sweet potatoes

1/2 large block of extra firm tofu, cubed

1 red bell pepper

1 package sliced mushrooms

2 small zucchinis

1/2 cup canned pineapple

1 cup almond milk

2 cups vegetable broth

1 1/2 tbsp red curry paste

1 tsp dried basil

1 tsp curry powder

3 tbsp fresh ginger (I use Ginger People’s sushi ginger -http://gingerpeople.com/pantry-essentials/natural-pickled-sushi-ginger.html – it added an extra cool texture to the soup but any type of fresh ginger works!)

1 tbsp lime juice

1 tbsp pineapple juice (from the can)

fresh cilantro for garnish

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Directions:

Heat a little oil or spray in a large pan (make sure the sides are somewhat high. If not an option, use a pot). Add in sliced bell pepper with 1 tbsp ginger and 1 tsp basil for about two minutes over medium-high heat. Add cubed sweet potato and cook for 3 more minutes.

Add in the mushrooms, almond milk, vegetable stock, curry paste, curry powder, pineapple juice, remaining 2 tbsp ginger, and 1 tbsp lime juice. Cover the pan and let cook for 15 minutes.

Meanwhile use a vegetable peeler to make zucchini into noodles. Set aside.

Add cubed tofu, pineapple, and zucchini noodles into the pan. Cover again and cook for 5 more minutes. Test a sweet potato to make sure it’s fully cooked. Divide between two bowls and garnish with fresh cilantro, salt, and extra lime juice if desired. Eat up 🙂

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adapted from:

http://www.nutritionistinthekitch.com/2012/12/17/meatless-monday-sweet-potato-tofu-thai-curry-stew/

shared on Healthy Vegan Fridays! http://www.carrieonvegan.com/2013/11/22/healthy-vegan-friday-70-holiday-hodgepodge/

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2 thoughts on “Sweet Potato Curry Stew with Zucchini Noodles

  1. Pingback: Healthy Vegan Friday: Holiday Flavors

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