Recipe by Stacey Hamblett

This Thai recipe is rich and creamy for filling one-bowl dinner. Using coconut milk as the base, it’s adaptable to a variety of veggie options and can be made spicy for those who love to sweat a little. Find the curry at a local Asian market, or in the Asian section of your grocery store. Red curry paste can make a great substitution as it’s most widely found.

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Serves 4

1 large sweet potato boiled and cubed – about 1 cup (or use pumpkin cubes!)
1 Tbsp coconut or vegetable oil
½ cup onions, coarsely chopped
½ cup carrot, thinly chopped
½ cup tomato, coarsely chopped
1 cup mushrooms, coarsely chopped
4-5 tsp Massaman curry paste (the more you use, the spicier it will be)
2 tsp Yellow madras curry powder
¾ cup water
1.5 cups coconut milk (full fat or lite)
1 cup firm tofu, cubed, drained well
¼ cup peanuts (plus extra to top)
1 tsp sugar
3 Tbsp soy sauce
4-6 tsp lime juice
(Optional cooked jasmine rice to serve with)

In a medium soup pot on medium low heat add oil and then sauté onions, carrot,
tomato, and mushroom about 3 minutes. Add curry paste and powder and stir in. Add
water and coconut milk and bring to a boil.
Reduce heat to a gentle boil and add sweet potato, tofu and peanuts, cook a few
minutes. Then add sugar and soy sauce and stir. Turn off heat. Add lime juice and
adjust seasoning to taste. Serve with jasmine rice (or any preferred grain.)

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Stacey Hamblett is a plant based chef, holistic nutritionist, and herbalist with over 20 years of experience in the culinary arts and wellness industry. She is a Consulting Chef for launching sustainable plant centric menus at local market and cafes. You may recognize her recipes around the Seacoast at The Juicery, Emery Farm Cafe, and Common Roots Kitchen. She is an educator and consultant in all aspects of health supportive culinary arts and holistic wellness. You can find her on Instagram at @chefstaceyjean

Categories: Recipes


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