Red Curry with Vegetables

Red Curry with Vegetables

Ingredients
4 tsp canola oil, divided
1 lb extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potatoes, cut into 1-inch cubes
1 can lite coconut milk
1/2 C vegetable broth or reduced-sodium chicken broth
1 1/2 tsp red Thai curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 Tbsp brown sugar
2 tsp lime juice
1/2 tsp salt
1/3 C fresh cilantro, chopped


Directions
1. 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 (6-8 minutes total). Transfer to a plate.

2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally until browned, 4-5 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.


Nutritional info:
Serves 4
Calories per serving: 348


My favorite part of this recipe was definitely the sweet potatoes. Could do with some more spice since the coconut milk and vegetable/chicken broth dilutes the red curry paste a lot when it's added. Also needs more salt and some pepper when served. Overall a lot of prep work, but I'd make it again...with a few changes. :)

Recipe found at eatingwell.com