Panang Curry with Tofu & Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: Serves 4-6.2 tbsp. olive oil2 tbsp. chopped garlic1 tsp. grated ginger4 tbsp. Curry Powder2 cans lite coconut milk (13.5 oz. each)1 tbsp. reduced sodium soy sauce (or more, to taste)1 1/2 tbsp. lime juice1/2 cup roasted and unsalted cashews2 cups cubed sweet potato (1 large potato)1/2 yellow onion, chopped16 oz. (1 block) cubed extra firm tofu2 medium heads of broccoli, florets/tops only (chopped)
In a large pan, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Add sweet potato cubes and cook until tender/almost done (about 10 minutes)
Whisk in coconut milk, curry powder, soy sauce, and lime juice.
Add veggies and tofu and cook until tofu is cooked completely (about another 10 minutes).
Top with crushed cashews.
Serve it over steamed brown rice
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGWALTER07.
Once hot, add ginger and garlic and let cook until light brown.
Add sweet potato cubes and cook until tender/almost done (about 10 minutes)
Whisk in coconut milk, curry powder, soy sauce, and lime juice.
Add veggies and tofu and cook until tofu is cooked completely (about another 10 minutes).
Top with crushed cashews.
Serve it over steamed brown rice
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGWALTER07.
Nutritional Info Amount Per Serving
- Calories: 437.9
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 149.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 6.7 g
- Protein: 16.9 g
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