Sweet Potato Peanut Curry with Spinach & Tofu

Sweet Potato Peanut Curry with Spinach & Tofu | Living Healthy in SeattleHeheheee!

Sneaking some peanut butter into our lives again.

If you happen to be allergic to peanuts, I am truly sorry.

Almond butter usually works in peanut butter’s place, sooo that’s always an option.

If you’re allergic to all nuts… well here’s a super duper chocolatey nut-free recipe that will hopefully bring some joy into your nutless life.

Moving on real quick.

So along with peanut butter, I adore Thai food in all shapes and forms.

And guess what?

Thai food and peanuts are not mutually exclusive, so you can satisfy your peanutty cravings along with your Thai obsession all in one go.

Now isn’t that fantastic?

I sure think so!

This ultra creamy, rich curry is packed with flavor and it’s safe to say this dish is pretty darn healthy too.

We’re just winning all around right now.

The magical curry itself is composed of sauteed yellow onion, spicy red curry paste, lite coconut milk, sweet coconut sugar, fresh lime juice, and gobs of creamy peanut butter of course!

Simmer cubed sweet potato in there until nice and tender, then fold in firm tofu, plus baby spinach, and fragrant Thai basil for one heck of a homemade curry.

Fill up the biggest bowl you have in your possession, then top off your piping hot curry with chopped roasted peanuts and a handful of fresh cilantro (if you’re a fan of the stuff, that is).

Serve with lime wedges, in case you want more zest in your life.

P.S. This curry is tasty as is, but you can also serve it over fluffy rice or even rice noodles. Your call!

P.P.S. Not a fan of tofu? If you’re an omnivore use chicken or shrimp instead.

P.P.P.S. It’s pretty mild in the spice department, so you can always add chili flakes to amp up the heat.

Sweet Potato Peanut Curry with Spinach & Tofu

Serves 6

  • 1 tablespoon peanut oil
  • 1 cup diced yellow onion
  • 2 1/2 tablespoons red curry paste
  • 2 13.5-ounce cans lite coconut milk
  • 2 tablespoons coconut sugar
  • 1 tablespoon fresh lime juice
  • 1/2 cup creamy salted peanut butter (no added sugar or oil)
  • 5 cups cubed sweet potato (about 2 medium-large sweet potatoes)
  • 28 ounces firm tofu; pressed and patted dry, cubed
  • 1/2 cup Thai basil; roughly chopped
  • 5 ounces fresh baby spinach
  • Roasted salted peanuts; roughly chopped, for topping
  • Fresh cilantro; roughly chopped, for topping
  • Lime wedges; for serving
  1. Heat the oil in a large pot over medium heat, and saute the onion until very soft--15 to 20 minutes if you have the time.
  2. Add the curry paste and cook for one minute, slowly stirring.
  3. Carefully stir in the coconut milk, along with the coconut sugar, lime juice, and peanut butter.
  4. Bring the mixture to a simmer, then add the sweet potato.
  5. Cover and simmer for about 20 minutes, or until the sweet potato is tender.
  6. Gently fold in the tofu and cook for a few minutes more, until the tofu is hot.
  7. Stir in the Thai basil and spinach, then cook for another minute, or just until the spinach wilts.
  8. Spoon the curry into bowls, then top with chopped peanuts and fresh cilantro.
  9. Serve with lime wedges, if you wish.




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