Vegan Sweet Potato Curry
2 tbsp. extra-virgin olive oil
1 small onion, quartered
6 cloves garlic, thinly sliced
1/4 c. green curry paste (see note below)
2 sweet potatoes, peeled and diced into 1" cubes
1 (14-oz.) can coconut milk
2 bird's eye chilis (optional)
1 1/2 c. broccoli florets
1 1/2 c. cauliflower florets
1 c. fried tofu puffs
1 1/2 c. water, plus more as needed
Cooked rice or noodles, for serving
In a large pot over medium heat, heat oil. Add onion, garlic, and curry paste and stir until toasty and fragrant, about 3 minutes.
Add in sweet potatoes, coconut milk, and chilis (if using) and stir to combine. Bring to a simmer, then cover pot with a lid and let cook, stirring occasionally, until sweet potatoes are knife-tender, 12 to 14 minutes.
Stir in cauliflower, broccoli, tofu, and water, and cook until broccoli is vibrant green and tender, about 7 minutes. Add more water as needed to dilute sauce to desired consistency.
Serve with rice or noodles, if desired.
A note about curry paste: I think red and yellow curry pastes would work equally well, especially in combination with the rich coconut milk—I'd go so far as to say you can use Japanese curry blocks as a delicious substitute, or even dry curry powder. If using powder, decrease the 4 tablespoons of curry to just 3—the powder is often a bit more concentrated in its "spiceousness" and might be a tad too overpowering.