Thai Pineapple Curry with Sweet Potato and Tofu Recipe

Name: Thai Pineapple Curry with Sweet Potato and Tofu Recipe
Total time: 40 min
Ingredients: 1 medium onion; 3 tablespoons store-bought oil-free red curry paste; 1 tablespoon + 1 teaspoon garam masala; 12 oz. cauliflower, cut into large florets; 1 sweet potato, peeled and cut into 2-inch chunks; 3 tablespoons tamarind paste; 1 tablespoon pure maple syrup; ½ of a 16-oz. package firm tofu, cubed; ⅔ cup bite-size pieces fresh pineapple or juice-packed canned pineapple, drained; 4 cups hot cooked brown jasmine or basmati rice, for serving; Fresh Thai basil leaves (optional)

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This plant-based Thai pineapple curry is a version of gaeng hung lay and features tofu and cauliflower in a red curry sauce. Get the recipe!

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Ingredients

1 medium onion
3 tablespoons store-bought oil-free red curry paste
1 tablespoon + 1 teaspoon garam masala
12 oz. cauliflower, cut into large florets
1 sweet potato, peeled and cut into 2-inch chunks
3 tablespoons tamarind paste
1 tablespoon pure maple syrup
½ of a 16-oz. package firm tofu, cubed
⅔ cup bite-size pieces fresh pineapple or juice-packed canned pineapple, drained
4 cups hot cooked brown jasmine or basmati rice, for serving
Fresh Thai basil leaves (optional)