Y’all. This was my dinner about half an hour ago. I have never been fuller or happier.It was good. Like, sit down, pour yourself a glass of wine, and light a candle good. I wanted to experiment with vegetarian/vegan main courses, and #MeatlessMonday seemed like the perfect time to do it. I’d had tofu before in a curry, and so I knew I wanted to use it in this dish, along with plenty of veggies and my new favorite way to use a spiralizer: sweet potato noodles. Let’s get cooking, shall we?
A curry is a wonderful thing. First and foremost, it’s kind of a catch-all for any leftover veggies you have in your fridge. This is my rainbow assortment—carrots, red pepper, broccoli, cauliflower, red onion, tomato, and zucchini. Chop, dice, and slice everything at once—it makes cooking so much easier!Everything went into the biggest skillet I could find with some coconut oil. I let the veggies get a little tender, then added some pineapple and ginger for their color and flavor (this is a rainbow curry, after all!) After that, I added a few dashes of turmeric, which has a host of healing properties.Curry time! Although you could easily use curry powder (or your own curry recipe), I had this jar from Trader Joe’s (obviously) sitting in my pantry, and I figured now was the time to use it! In addition to this jar, I added a can of coconut milk for creaminess and that signature flavor.While the veggies were set to simmer, I began preparing the sweet potato noodles! I’ve traditionally used my spiralizer for zucchini, but after seeing these guys on Pinterest, I knew I had to try it. If you don’t have a spiralizer, you can find one for $20 on Amazon, and the magic you’ll be making with your veggies is totally worth it.Before the curry was finished, I had one more thing to add: the tofu! Firm tofu has a great texture and basically absorbs the flavor of whatever you’re cooking. With 6g of protein per serving, it was a great way to give this meatless dish some heft!Time for the big finale. Sweet potato noodles are sauteed briefly, then added to a bowl. Then all that’s left is to top it with a generous portion of curry and enjoy!To be honest, this is my favorite recipe that I’ve made so far, and here’s why…
Healthy: taking a break from meat every once in awhile isn’t a bad thing—it’s actually better for the environment and allows your body to fill up on nutrient-rich plants instead!
Good: Like I said, this curry was AMAZING. Highly recommend the curry sauce from Trader Joe’s, but any good curry is a perfect vehicle for all these veggies (with a hint of sweetness from the pineapple). Served with the sweet potato noodles, this is guilt-free comfort food at its finest.
Do-able: This was probably the most time-consuming recipe that I made so far, but it takes no longer than your average dinner. Cut and prep all your veggies in advance, and this recipe is a breeze!
I am TOTALLY on the Meatless Monday train with recipes like this one—have any other favorites I should try? Let me know in the comments.
Rainbow Tofu Curry with Sweet Potato Noodles (gf, vegan)
- 1/2 tomato
- 1/2 zucchini
- 1/2 onion
- 1/2 red pepper
- 1 large carrot
- 1 small head broccoli
- 1 small head cauliflower
- 1/4 cup pineapple
- 1 small piece ginger
- 1 package tofu
- 1 tablespoon turmeric
- 1 jar Trader Joe’s Curry Simmering Sauce (or 1 cup water and 3 tablespoons curry powder)
- 1 can full-fat coconut milk
- coconut oil
- 1 large sweet potato
- Dice all fruits, vegetables, and tofu into bite-sized pieces and set aside.
- Heat coconut oil in a large skillet on medium high. Add carrots and cook for 1-2 minutes, then add remaining veggies and the pineapple. Cook for 2-3 minutes until softened, and add turmeric and stir.
- Pour curry sauce and coconut milk into skillet and stir. Bring curry to a boil, then add tofu, reduce heat, and simmer for 20-25 minutes until sauce thickens.
- While curry is cooking, peel and spiralize sweet potato. Add coconut oil to another skillet, and heat noodles for 10 minutes until tender.
- To serve, place sweet potato noodles in a bowl, then top with curry. Serve warm with additional garnishes (cilantro, salsa, etc.)