Ingredients
- 2 tbsps Water (divided)
- 2 Sweet Potato (medium, spiralized)
- 2 cups Canned Coconut Milk
- 2 tbsps Thai Red Curry Paste
- 1 1/2 tsps Arrowroot Powder
- 10 ozs Tofu (extra firm, cubed)
- 2 cups Bean Sprouts
- 1 cup Cilantro (thick stems removed, chopped)
Directions
- Heat half of the water in a large saucepan over medium-high heat. Toss the spiralled sweet potato lightly for about five minutes or until soft. Remove from the pan and set aside.
- Whisk together the coconut milk and curry paste in the saucepan. Bring to a gentle simmer. Combine the 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 tofu and cook for five more minutes.
- Divide the spiralized sweet potato and bean sprouts into bowls. Scoop the coconut curry into the bowls and garnish with cilantro. Enjoy!