Thai Red Curry with Jersey Sweet Potatoes and Tofu

A flavorful vegetarian Thai red curry featuring sweet and creamy Jersey sweet potatoes, protein-rich tofu, and locally sourced seasonal vegetables. This recipe uses local ingredients to create a rich and satisfying dish.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.28/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Vegetarian

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1block (14 oz)Tofu(Extra firm, pressed and cubed)

£3.00

2mediumJersey Sweet Potatoes(Peeled and cubed into 1-inch pieces)

£1.20

1mediumRed Bell Pepper(Sliced)

£0.90

1cupBroccoli Florets(Fresh or frozen)

£0.80

1mediumOnion(Chopped)

£0.40

3clovesGarlic(Minced)

£0.20

1tablespoonGinger(Freshly grated)

£0.30

2tablespoonsRed Curry Paste(Adjust to taste. Check for fish sauce if strictly vegetarian.)

£0.60

1can (13.5 oz)Coconut Milk(Full-fat for richness)

£1.40

0.5cupVegetable Broth(Low sodium)

£0.25

1tablespoonSoy Sauce(Or tamari for gluten-free)

£0.10

1teaspoonBrown Sugar(Or other sweetener of choice)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.15

0.3cupFresh Basil Leaves(Chopped, for garnish)

£0.75

1cupLocal seasonal greens(Spinach or kale are great options. Add near the end of cooking)

£1.50

2tablespoonsJersey Butter(For sauteing. Can substitute coconut oil for a vegan option.)

£0.50

Cooked Rice(For serving)

£1.00

Total Cost

£13.10

£3.28 per serving

Instructions

1.
Press the tofu to remove excess water. Cut into 1-inch cubes.
2.
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.
3.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 3-5 minutes, or until the onion is translucent.
4.
Stir in the red curry paste and cook for 1 minute, allowing the aroma to bloom.
5.
Add the cubed Jersey sweet potatoes and red bell pepper to the pot. Stir to coat with the curry paste.
6.
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.
7.
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.
8.
Stir in the soy sauce and brown sugar. Taste and adjust seasonings as needed.
9.
Stir in the lime juice.
10.
Garnish with fresh basil leaves. Serve hot over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

18 g

20% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add more red curry paste or a pinch of red pepper flakes.

Feel free to add other vegetables like green beans, mushrooms, or snap peas.

If the curry is too thick, add a little more vegetable broth.

To make it vegan, substitute the Jersey butter with coconut oil

Check your Red Curry Paste to ensure it's 100% vegetarian.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot or Dutch Oven

Stovetop

Measuring Spoons/Cups

Wine Pairings

No wine pairing suggestions available for this recipe.

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