Sweet Potato Spring Curry

This is an ode to Spring! Try this meal out when you're sitting on your porch. I swear it makes it taste better. The sweet potato and coconut milk are perfect with the spiciness of the curry. This is a great light dish with a ton of aroma. We served this with some Jasmine rice, but I didn't need too much because this dish is more like a soup than a heavy curry. I would have loved to add some lemongrass if I had some on hand. 

Sweet Potato Spring Curry

1 large sweet potato (or yam), cubed 

2 cups of firm tofu, cubed

1 1/2 cups of sugar snap peas

1 large red bell pepper

1 small onion, chopped in large pieces

3-4 cups water

1 can of coconut milk

2 tsp Better than Bouillon 

2 tsp of Thai red curry paste

1 1/2 tbl chili garlic sauce

2 cloves garlic

1 tbl ginger

cilantro chopped for serving

green onion chopped for serving

Vegetable oil and sesame oil for cooking

In a large pot saute the sweet potatoes and onion in vegetable oil and a bit of sesame oil for aroma. Add ginger and garlic. After about 5 minutes add the water, bouillon, curry paste, chili sauce.  Add the coconut milk and blend in. 

After about 20 minutes add the sugar snap peas, tofu and bell pepper. After about 10 minutes it's done! Sprinkle green onion and cilantro on top. Serve with a side of jasmine rice. Enjoy this tasty spring dish!