Asian

Panang Curry with Tofu and Sweet Potatoes is for Dinner.

Panang Curry with Tofu and Sweet Potatoes takes 10 minutes to prepare.

Panang Curry with Tofu and Sweet Potatoes takes 20 minutes to cook.

Panang Curry with Tofu and Sweet Potatoes makes 6 servings.

The ingredients for Panang Curry with Tofu and Sweet Potatoes are:

Ingredients: Serves 4-6.
2 tbsp. olive oil
2 tbsp. chopped garlic
1 tsp. grated ginger
4 tbsp. Curry Powder
2 cans lite coconut milk (13.5 oz. each)
1 tbsp. reduced sodium soy sauce (or more, to taste)
1 1/2 tbsp. lime juice
1/2 cup roasted and unsalted cashews
2 cups cubed sweet potato (1 large potato)
1/2 yellow onion, chopped
16 oz. (1 block) cubed extra firm tofu
2 medium heads of broccoli, florets/tops only (chopped)

Here is how you make Panang Curry with Tofu and Sweet Potatoes:

In a large pan, heat oil on medium heat.Once hot, add ginger and garlic and let cook until light brown.Add sweet potato cubes and cook until tender/almost done (about 10 minutes)Whisk in coconut milk, curry powder, soy sauce, and lime juice.Add veggies and tofu and cook until tofu is cooked completely (about another 10 minutes).Top with crushed cashews.Serve it over steamed brown riceServing Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MEGWALTER07.

The nutritional information for Panang Curry with Tofu and Sweet Potatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 437.9

• Total Fat: 22.6 g
• Cholesterol: 0.0 mg
• Sodium: 149.1 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 6.7 g
• Protein: 16.9 g

Panang Curry with Tofu and Sweet Potatoes is Asian cuisine.

The dietary needs meet for Panang Curry with Tofu and Sweet Potatoes is Vegan