Thai Red Curry with Jersey Sweet Potatoes and Tofu

Press the tofu to remove excess water. Cut into 1-inch cubes.

Heat Jersey butter in a large pot or Dutch oven over medium heat. Add the tofu and cook until golden brown on all sides. Remove from the pot and set aside.

Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 3-5 minutes, or until the onion is translucent.

Stir in the red curry paste and cook for 1 minute, allowing the aroma to bloom.

Add the cubed Jersey sweet potatoes and red bell pepper to the pot. Stir to coat with the curry paste.

Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the sweet potatoes are tender.

Add the broccoli florets and cooked tofu to the pot. Simmer for another 5 minutes, or until the broccoli is tender-crisp. Add the local seasonal greens such as spinach or kale during the last 2 minutes of cooking.

Stir in the soy sauce and brown sugar. Taste and adjust seasonings as needed.

Stir in the lime juice.

Garnish with fresh basil leaves. Serve hot over cooked rice.