Vegan Sweet Potato & Kale Coconut Curry

5 from 2 reviews




In a medium saucepan, sauté onion in the oil for a couple of minutes.
Add the minced fresh ginger and the sliced Shiitake mushrooms.
Sauté for a couple of minutes.
Add the sliced sweet potatoes and Brussel sprouts. Sauté for another couple of minutes. Add the water, curry paste, tomato paste, Braggs, Better-Than-Bouillon, and bring to a boil. Let simmer for 5 minutes, until vegetables are fork tender, but still firm.

Add the coconut milk. Bring to a boil.
Add kale and let it boil down for a minute. Stir to combine. Next add tofu. Let simmer for about 10 minutes without lid. Finish the dish with a touch of maple and fresh lemon juice.


Make this dish without the lid as it reduces the sauce to a nice consistency.

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