Sweet Potato, Tofu & Caramelized Onion Curry

Aloha, happy Friday! I have one final guest post for you all today while I’m wrapping up my island vacation. Joanne has created a mouth-watering vegetarian recipe that will warm you up if spring is still nowhere in sight in your neck of the woods — enjoy!

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There are rumors that spring is on the horizon, but I’ll believe it after we get two straight weeks of above freezing temperatures in the northeast.

Until then, it’s still curry season and I won’t hear anything to the contrary.

Curry is my favorite at this time of year. I like to think of it as a superpower food because all of the spices that go into it are rich in vitamins, minerals, antioxidants, and other nutrients that we probably don’t even have a name for yet. And I feel like since I’m probably in my most nutrient-deficient state in the winter, I’ll take all the help I can get.

Not to mention the fact that it’s the perfect canvas for a big and bold-flavored plant-based meal.

No one complains about veggies tasting bland when they’re doused in a spicy sweet and savory Thai curry sauce. And then smothered in caramelized shallots (a.k.a. buttery-without-the-butter HEAVEN ON EARTH).

And if they do, well… more for the rest of us.

But most likely they’ll be too busy licking their bowls to utter even a single grumble. And really, I don’t blame them.

Tofu, Sweet Potato & Bok Choy Red Curry with Caramelized Shallots

Ingredients

14 oz. light coconut milk
1 c. water
2 tsp. Thai red curry paste, plus more to taste
1/2 c. chopped cilantro
1 lb. sweet potatoes, cut into 1-inch dice
12 oz. extra firm tofu, drained and cut into 1-inch cubes
1 Tbsp. peanut oil
1 Tbsp. soy sauce
6 large shallots, peeled and thinly sliced
4 baby bok choy, coarsely chopped
1 lime, quartered

Instructions

Heat the coconut milk with 1 cup water in a large pot.
Stir in the curry paste, cilantro, and sweet potatoes. Bring to a boil and then lower to a simmer, cooking for 15-20 minutes, or until sweet potatoes are tender.
Add in the tofu, soy sauce, and bok choy. Simmer while you prepare the shallots.
In a large non-stick skillet, heat the peanut oil over medium heat. Add in the shallots. Season to taste with salt and cook over medium-high heat for a few minutes, stirring occasionally, until golden.
Serve the sweet potato curry over rice, garnished with the shallots and lime wedges.

Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She’s the voice behind the blog Eats Well With Others. Joanne combines her passion for food with a love of exercise; she runs endurance events while raising money to fight cancer.