Sweet Potato Curry Stew with Zucchini Noodles

This adaptation of a Thai stew recipe was awesome. It took about 30 minutes including prep and cooking time and left me satisfied and warm. I personally am not a huge fan of coconut milk, what the original recipe called for, but almond milk around as a perfect alternative. If you’re not a fan of zucchini noodles use soba or rice noodles.

2 small diced sweet potatoes
1/2 large block of extra firm tofu, cubed
1 red bell pepper
1 package sliced mushrooms
2 small zucchinis
1/2 cup canned pineapple
1 cup almond milk
2 cups vegetable broth
1 1/2 tbsp red curry paste
1 tsp dried basil
1 tsp curry powder
3 tbsp fresh ginger (I use Ginger People’s sushi ginger – it added an extra cool texture to the soup but any type of fresh ginger works!)
1 tbsp lime juice
1 tbsp pineapple juice (from the can)
fresh cilantro for garnish

View the full recipe at Egginon →