Red Curry with Tofu and Vegetables

Recipe by The FruitGuys

INGREDIENTS

• 1-2 sweet potatoes, cut into 1-inch cubes
• One head broccoli, rinsed and chopped
• One bunch of rainbow chard, de-stemmed, and coarsely chopped
• One package of tofu, rinsed, patted dry, and cut into 1-inch cubes
• One 14-ounce can of coconut milk
• 1/2 cup vegetable broth or chicken broth
• Four teaspoons canola oil
• 1-2 teaspoons red Thai curry paste
• One tablespoon brown sugar
• Two teaspoons lime juice
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro

PREPARATION

1. Heat 2 teaspoons oil in a large skillet over medium-high heat.
2. Add tofu and cook, turning over with a spatula every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate and set aside.
3. Heat the remaining two teaspoons oil over medium-high heat. Add sweet potato and cook, occasionally stirring, for 3 to 4 minutes.
4. Add broccoli and sauté for an additional 2 to 3 minutes.
5. Add the chard and sauté until the leaves start to wilt (2 to 3 minutes).
6. Add coconut milk, broth, and curry paste to taste.
7. Bring to a boil and then reduce to a simmer and cook, covered, occasionally stirring, until the sweet potato is just tender about 4 minutes.
8. Add the tofu and brown sugar; return to a simmer and cook, covered, occasionally stirring, until the broccoli is tender-crisp (2 to 4 minutes).
9. Stir in lime juice and salt.
10. Serve hot over brown or white steamed rice. Sprinkle with a garnish of chopped cilantro (optional.)