I’ve been on a major sweet potato kick lately – I’ve been making sweet potato for salads, mashed sweet potato, putting it as a side, or just eating it by itself! This root vegetable is just so delicious, and super healthy too!
Not only are they inexpensive which is a bonus, they are high in many vitamins and minerals including vitamin B, C, D and the minerals iron, potassium, and magnesium. They contain ample amounts of fiber and also have a relatively low calorie content for being part of the potato family, and they are low on the glycemic index despite their natural sweetness so they help to stabilize blood sugar levels!
I was trying to think of what else I could put these delicious potatoes into or onto, and I was feeling “stewy” so I came up with this delicious Thai inspired coconut curry stew! The sweet potatoes take main stage in this stew and are accompanied by a plethora of other vegetables and tofu, my meatless monday protein choice!
The tofu works great in this stew because it soaks up all the delicious flavors and meshes well with everything else going on!
Initally I was going to keep the stew simple and just use sweet potatoes, tofu, onions, and bell pepper, but then I though “oh what the heck!” and threw in the broccoli, pineapple, and leftover soba noodles I had from my Soba Noodle Salad Rolls last week! The light coconut milk, curry paste, and vegetable broth made a nice flavorful soup base that was still low in calories and fat, and perfect for all the yummy vegetables to swim in!
Talk about deliciousness! I had a nice heaping 2 cup serving, which might I add only came in at 306 calories (in total!!!). It left me feeling perfectly satisfied and warm!
I put the leftovers into nice portioned Tupperware containers in the fridge and enjoyed more for lunch, and dinner the next day, it was THAT good! My hubby was lucky enough to get the last portion, and trust me, he’s not a tofu lover at all but he still loved this stew! It will definitely be a repeat meal!
* Note: The stew I made was technically not gluten free because the Soba Noodles I used are not GF, however this can be easily changed to brown rice vermicelli noodles or omit the noodles altogether to make the dish GF! (Also, for GF double check that the vegetable broth you use is guaranteed GF!)
- 1 tsp coconut oil
- 1 small sweet potato diced (1½ cups)
- 6 oz extra firm tofu, cubed
- 1 red bell pepper, sliced
- ¼ cup fresh pineapple, diced
- 1 cup chopped broccoli
- 3oz Soba Noodles (or brown rice vermicelli
- 1 ½ cans light coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tsp basil paste (or some fresh leaves
- 1 tsp minced ginger
- Fresh cilantro leaves for garnish
- lime wedges
- Heat coconut oil in a large pot at medium heat, sauté the bell pepper with the ginger and basil
- for about 2 minutes.
- Add the sweet potato and sauté for 3 more minutes.
- Add coconut milk, vegetable stock, and curry paste. Stir. Bring to a boil.
- Cover and simmer for about 15 minutes.
- Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodles
- are fully cooked.
- Serve with fresh roughly chopped cilantro leaves and a lime wedge.
Nutritionist in the Kitch