Welcome to 2023, zesters! I don’t know about you, but by the end of last year I was ready for a hard reset. 2022 was one of the best years I’ve had so far, with tons of traveling, lots of friend and family time, and my wedding in France in October. While it was a magical year, I’m very ready to go back to prioritizing my health and work, which includes cooking and sharing healthful, nourishing recipes, and experimenting with new foods and cuisines.
This golden curry is the perfect way to kickstart the year. Packed with nourishing veggies like bell peppers, sweet potatoes, and onions, it’s super healthy while posing as a cozy comfort dish.
why care about curry?
You may be familiar with curry dishes from looking at the takeout menus of Thai and Indian restaurants, but it’s much more than just a quick dinner fix. Curries come in all different flavors and colors, but it’s most known for its explosive flavor and healthy ingredients.
I always liked curry, but I became especially drawn to it after my honeymoon in the Seychelles islands. An archipelago of islands in the Indian Ocean, Seychellois cuisine is made up of an eclectic mix of French, Indian, and African foods, curry being one of the most popular local dishes.
There are so many different ways to make curry, but it almost always includes a base of rice along with a protein, vegetables, and a sauce made with spices and curry paste.
how to make golden curry
In English, curries are usually delineated by color (red curry, green curry, yellow curry). While this curry recipe uses green curry paste, I call it golden curry because of the coconut milk and turmeric combination giving the sauce a soft golden glow.
It is super quick and easy to make this recipe. You’ll first want to get started on cooking your rice, as that usually takes about 30-40 minutes on the stove. While the rice is cooking, you’re going to sauté sliced onions and bell peppers (any color, though I used red and green).
Then, you’ll add ginger, garlic, and chucks of sweet potato, and cook for a few minutes.
Next, stir in the tofu, curry paste, and turmeric. Then, you’ll simmer everything in coconut milk and vegetable broth for about 15 minutes. The sweet potatoes should be fork-tender at this point.
After removing the curry from the heat, you’ll stir in some lime juice for a little citrus kick and salt to taste. Andddd, that’s about it! Serve the curry over rice and garnish with some fresh herbs like cilantro or parsley.
I hope you love this vegetarian (and vegan) meal and that it becomes a weeknight staple for you like it has for me!
⟶ the recipe
golden curry with tofu & sweet potato
ingredients
1 cup of dry rice
1 medium onion, sliced
2 large bell peppers, sliced
2 cloves of garlic, minced
1 inch fresh ginger, peeled and minced
1 large sweet potato, peeled and diced
1 package extra-firm tofu, cut into squares
1 tablespoon green curry paste
2 teaspoons ground turmeric
1 14-ounce can of unsweetened coconut milk
1 cup of vegetable broth
Juice of 1 lime
Dash of salt
A few sprigs of parsley or cilantro
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
4 servings
instructions
Cook rice according to package instructions.
Meanwhile, in a large skillet or wok, heat some olive oil over medium. Add onion, and sauté for about 2 minutes or until they begin to soften.
Add bell peppers, ginger, garlic, and sweet potato, and cook for another 2-3 minutes.
Add the tofu, curry paste, and turmeric, and stir everything together for about a minute to disperse the curry and turmeric.
Add the coconut milk and broth, and bring liquid to a boil. Reduce to a simmer, cover, and cook for about 15 minutes or until sweet potatoes are tender.
Remove curry from heat, stir in the lime juice and add a dash of salt to taste. Serve curry over the rice, and garnish with lime wedges and fresh parsley or cilantro.
⟶ recipe notes
- Before slicing, I drain the tofu and stick it between two paper towels to soak up the excess moisture. Even with extra-firm tofu, I like to dry it out as much as possible before adding it to the curry. No one likes mushy tofu!
⟶ modifications
- This is a great vegetarian dish, but add some protein by swapping the tofu with chicken. You can also throw in some mushrooms when sautéing the veggies for a boost of umami
⟶ make it ahead
- Curry makes great leftovers, because sitting for a day or two allows all the flavors to meld together a bit more. Just refrigerate in a tupperware for up to 3 days
