This dish’s name and recipe were created by my Texas-native father. I had to persuade him before he agreed to let me share the recipe. We adore it and we think you will too. Enjoy!!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium sweet potato, cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 (8 ounce) container extra-firm tofu, drained and cubed
- 1 cup frozen peas
- 1 ½ tablespoons curry powder, or to taste
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- salt to taste
- 5 leaves fresh basil, cut into strips
- 1 (14 ounce) can coconut milk
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 1 small yellow bell pepper, cut into strips
- 1 bunch cilantro, chopped
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Reviews
I love curries and this dish is a great one – the raw peppers add crunch and freshness. I served it with brown rice.