This vegan chowder is infused with rich Thai curry flavor and hearty sweet potatoes, making for one healthy comfort food bowl!
Yield: 6 servings
Ingredients
1 tbsp olive oil
1 block extra firm tofu, cut into ½-inch cubes
1 onion, chopped
3 basil leaves
1 tbsp minced, peeled fresh ginger
1 jalapeno, chopped
1 garlic clove, minced
3 cups light coconut milk
4 cups vegetable broth
¼ cup dark brown sugar
2 tbsp soy sauce
2 tbsp Thai red curry paste
2 lb sweet potatoes, peeled and cut into ½-inch cubes
1 large carrot, cut into matchstick strips
½ lb sugar snap peas, cut into ½-inch pieces
1 red bell pepper, cut into ½-inch cubes
salt and black pepper, to taste
Instructions
Heat the oil in a heavy, large pot over medium heat.
Add in the tofu, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes. Add the coconut milk, vegetable broth, sugar, soy sauce, and Thai red curry paste. Bring to a simmer.
Stir in the sweet potatoes and carrot pieces. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
Add in the sugar snap peas and bell pepper. Simmer for a few minutes, or until tender.