Sunday, October 16, 2011

Sweet Potato and Tofu Curry

Apparently, sweet potatoes are the only thing worth blogging about in the Squished Squash world right now. I got the idea for this in my head after the previous savory/sweet post. After googling around a bit,  I found this recipe on, of all places, a Disney website.

I pretty much followed the recipe, with a few small changes. I cooked the tofu first (after pressing) in a little canola oil, minced garlic and a few splashes of shoyu sauce until brown on most sides. Then, I just set it aside to work on the rest. (I see no reason to get two whole pans dirty). I also added more ginger and a diced yellow bell pepper along with the ginger and garlic. And I used light coconut milk and added a little brown sugar. Although I'm usually a brown rice proponent, I really like the flavor of jasmine rice with curries, so we had it served over that. This is a fantastically tasty, easy recipe and was a hit with the whole family. Definitely worth trying.

*I've probably  mentioned before, but sweet potatoes have a TON of vitamin A. Vitamin A is essential for vision functions, and cell growth and development. It's also helpful in immune functions and reproduction. The delicious potatoes are also a good source of vitamin C, fiber and even contain some iron.

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