Sweet Potato Peanut Curry
This is my FAVORITE soup (chowder) to make in the summer! It's made with delicious fire roasted corn and is packed full of zucchinis. Both delicious veggies, that are full and vibrant through out the summer. Make this soup when you have some sad zucchinis (or yellow squashes) that need using up and enjoy every bite!
Sweet Potato Peanut Curry | 4-6 Servings
Ingredients
- 1 onion diced
- 1 yellow bell pepper diced
- 1 japanese sweet potato diced
- 1 large carrot diced
- 1/2 head cauliflower (bite size pieces)
- 1 block tofu (I used chickpea tofu)
- Aquafaba (optional)
- 1/4 cup PB2 + 2-3 tbsp water
- 1 tbsp minced garlic
- 1 tbsp Garam Masala
- 1 tbsp curry powder
- 1 tbsp thai red curry paste
- 1 tsp agave or maple syrup
- 1/2 lemon juiced
- 1 can of crushed or diced tomatoes
- 2 cups veggie broth
- 1 cup unsweetened soymilk
- Brown Rice (optional for serving)
- Almond milk Yogurt (optional for serving)
Directions:
1. Preheat the oven to 425 degrees Fahrenheit
2. Dice the onion and bell pepper and sauté until translucent over medium heat, adding water 1 tbsp at a time to sauté
3. Dice the sweet potato, carrot and cauliflower
4. Add to a baking sheet and spread evenly, toss with 2 tbsp aquafaba to help roasting
5. Roast in oven for 30 minutes, tossing halfway
6. To the onions & peppers, add minced garlic, garam masala, curry powder and curry paste, stir for 1-2 minutes until fragrant
7. Deglaze the pan with one can of crushed or diced tomatoes and veggie broth
8. Slowly stir in the soy milk
9. Bring to boil, add in the tofu and reduce to simmer with the lid for 10 minutes
10. Once the veggies are finished roasting, add them to the curry
11. Serve over brown rice or with a side of naan bread, top with yogurt & sriracha and enjoy!