Ingredients
1 14.5 oz can green beans or about 2 c fresh green beans
2 10 oz. bags frozen sweet potatoes or about 5 cups cubed sweet potatoes
1 medium onion, chopped
3/4 tsp garlic powder or 3 cloves mince fresh garlic
1 14oz can coconut milk
2 tablespoons curry powder
3 tablespoons cornstarch
2 cups water
2 tbsp oil
1 tablespoon sugar
1 package firm tofu, pressed and drained.
Rice, prepared as package direction, for serving
Steps
About 4 hours before cooking, drain the tofu, wrap in layers of paper towels and place between plates with a weight on top in the refrigerator. This will help reduce the liquid and prep the tofu for cooking.
In a large pot, sauté the onions with oil.
Add tofu, garlic, and curry powder and continue to cook and stir.
Add cornstarch and blend.
Add water and continue to stir until blended with no lumps.
Add potatoes and cook until tender. Stirring every 5-10 minutes.
Add green beans and coconut milk.
Add sugar and blend well.
Continue simmering for 10 minutes until everything is warm and beans are tender.
Sprinkle with red pepper flakes, cilantro, salt or pepper and serve.
Story
This is a quick and easy vegetarian meal to pull together. It’s great served over rice.
