Tofu Green Curry with Sweet Potato and Spinach

This curry dish is so incredibly flavorful and celebrates fall flavors. A full can of pumpkin puree is added to the sauce which provides a wonderful creaminess and helps to thicken it (and it adds a boatload of fiber and vitamin A!). The green curry paste I used is slightly spicy, so if you prefer a milder one, simply swap in red or yellow curry paste. Serve this with brown rice, quinoa or naan flatbread.

1. Melt oil in a large saucepan or Dutch oven over medium-high heat. Add garlic and sweet potatoes and saute for 3 minutes, stirring often.

2. Stir in curry paste and cook for 1 minute.

3. Add coconut milk, pumpkin puree, broth, lime juice, brown sugar and tamari (or fish sauce). Bring to a boil; reduce to a simmer. Cover and cook on low for 20 minutes.

4. Add spinach and tofu and stir until the spinach is wilted. Ladle into bowls and garnish with peanuts.

Tofu Green Curry with Sweet Potato and Spinach

Serves 6

All you need:

1 tablespoon coconut oil (or olive oil)

3 garlic cloves, minced

2 tablespoons green curry paste

1 (14 ounce) can coconut milk

1 (15 ounce) can pure pumpkin puree

1 cup vegetable broth

Juice of 1 lime

2 teaspoons brown sugar

2 teaspoons reduced-sodium tamari (or fish sauce if you don’t need this to be vegan)

1 (16 ounce) block super-firm tofu, drained and cubed

5 ounces baby spinach

All you do:

1. Melt oil in a large saucepan or Dutch oven over medium-high heat. Add garlic and sweet potatoes and saute for 3 minutes, stirring often.
2. Stir in curry paste and cook for 1 minute.
3. Add coconut milk, pumpkin puree, broth, lime juice, brown sugar and tamari (or fish sauce). Bring to a boil; reduce to a simmer. Cover and cook on low for 20 minutes.
4. Add spinach and tofu and stir until the spinach is wilted. Ladle into bowls and garnish with peanuts.