Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Serve this vegetable-loaded curry with brown rice to absorb every last bit of the coconut-based sauce.

EatingWell Magazine, January/February 2022


Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Pat tofu dry and add to the pan. Cook in a single layer, until browned on the bottom, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until browned on all sides, about 4 minutes more. Transfer to a plate.

  • Add curry paste to the pan and cook, stirring, for 1 minute. Stir in coconut milk and fish sauce and bring to a simmer. Add cauliflower, sweet potato and scallion whites. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender, 12 to 14 minutes. Stir in the tofu and lime juice.

  • Garnish with scallion greens and cilantro and serve with lime wedges, if desired.

Nutrition Facts

1 3/4 cups
284 calories; protein 14g; carbohydrates 18g; dietary fiber 6g; sugars 5g; fat 18g; saturated fat 7g; sodium 795mg; potassium 388mg.