Coconut Tofu Curry with Sweet Potato Noodles
This Coconut Tofu Curry with Sweet Potato Noodles is a light and flavourful dish that's perfect for anyone following a low FODMAP diet. Featuring spiralised sweet potato, protein-rich tofu and a creamy coconut curry sauce made with light coconut milk, this gut-friendly recipe is packed with nutrients and easy to digest. It's a deliciously satisfying meal, rich in vitamins and fibre, while lower in fat and calories for a lighter take on traditional coconut curry.
Equipment
- 1 Spriraliser or sweet potato noodles
- 1 Large saucepan
- 1 whisk
- 1 Small bowl
Ingredients
- 2 tbsp water
- 2 sweet potatoes medium, spiralised or noodles
- 485 ml light coconut milk canned
- 2 tbsp Thai red curry paste low FODMAP
- 1.5 tsp arrowroot powder
- 285 g tofu extra firm, cubed
- 520 g mung bean sprouts
- 15 g coriander cilantro, thick stems removed, chopped
Instructions
- Heat half of the 2 tbsp water in a large saucepan over medium-high heat. Toss the 2 sweet potatoes (spiralised or noodles) lightly for about five minutes or until soft. Remove from the pan and set aside.
- Whisk together the 485 ml light coconut milk and 2 tbsp Thai red curry paste in the saucepan. Bring to a gentle simmer. Combine the 1.5 tsp arrowroot powder and remaining water in a small bowl to make a slurry. Add the slurry to the coconut mixture and stir.
- Gently add the 285 g tofu and cook for five more minutes.
- Divide the spiralised sweet potato and 520 g mung bean sprouts into bowls. Scoop the coconut curry into the bowls and garnish with 15 g coriander (cilantro).
Notes
Nutrition: Calories 315, Protein 18 g, Fat 16 g, Saturated Fat 12 g, Carbohydrates 31 g, Fibre 6 g, Sugar 6 g, Sodium 728 mg, Vitamin A 14655 IU, Vitamin C 6 mg, Calcium 303 mg, Iron 4 mg