Vegan Sweet Potato Curry
Dating back to ancient times, curry originated in the Indian subcontinent, possibly around 2600 BCE. Over the centuries, through cultural diffusion, it has undergone reinterpretation and integration into the culinary traditions of various regions. As a result, each locality presents its unique take on curry, incorporating diverse spice blends, textures, and serving styles.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 small onion, quartered
- 6 cloves garlic, thinly sliced
- 1/4 c. green curry paste (see note below)
- 2 sweet potatoes, peeled and diced into 1" cubes
- 1 (14-oz.) can coconut milk
- 2 bird's eye chilis (optional)
- 1 1/2 c. broccoli florets
- 1 1/2 c. cauliflower florets
- 1 c. fried tofu puffs
- 1 1/2 c. water, plus more as needed
- Cooked rice or noodles, for serving
Instructions
- In a large pot over medium heat, heat oil. Add onion, garlic, and curry paste and stir until toasty and fragrant, about 3 minutes.
- Add in sweet potatoes, coconut milk, and chilis (if using) and stir to combine. Bring to a simmer, then cover pot with a lid and let cook, stirring occasionally, until sweet potatoes are knife-tender, 12 to 14 minutes.
- Stir in cauliflower, broccoli, tofu, and water, and cook until broccoli is vibrant green and tender, about 7 minutes. Add more water as needed to dilute sauce to desired consistency.
- Serve with rice or noodles, if desired.
Notes
Both red and yellow curry pastes would be equally suitable, particularly when combined with the luscious coconut milk. I would even venture to suggest using Japanese curry blocks as a delightful alternative, or even dry curry powder. In the case of using powder, simply reduce the 4 tablespoons of curry to 3, as the powder tends to be more concentrated in its spiciness and might become slightly overpowering otherwise.
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