Today’s healthy recipe is going a little bit into uncharted waters for me. I never used to be much of a fan of different kinds of curry. They have started to grow on me as I have gotten older. One thing is that curry can encompass many different types of curry with many different flavors. Some I definitely like more than others, but the exploration of the different flavors can be a lot of fun.
Another great thing about curry is that they are pretty healthy for you and are loaded with flavor. Healthy foods can get a bad wrap for not having a lot of flavor so curry is definitely a great option.
This particular recipe is vegetarian, but if you are like me and like some meat in your food, you could easily substitute chicken in instead of the tofu. I think that would work very nicely. Just use this recipe as a starting point and try adding different ingredients that you like. You can then create endless different kinds of curry. I challenge you to go on a curry adventure today. Enjoy!
Serves – 4
Prep Time – 40 min
Total Time – 40 min
4 teaspoons canola oil, divided
1 14-ounce p extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 14-ounce c lite coconut milk
1/2 cup vegetable broth or reduced-sodium chicken broth
1-2 teaspoons red Thai curry paste
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.