Sweet Potato and Tofu Thai Curry

Serves: 4 Prep: 10_mins Cook: 25_mins


Whip up this easy Sweet Potato and Tofu Thai Curry using our Organic Coconut Milk & Tofu. Serve alongside our Asia Noodles for a creamy and comforting dish that is packed with flavour and goodness.


1 tsp Biona Organic Coconut Oil

1 small sweet potato diced (1½ cups)

170g Biona Organic Tofu, cubed

1 red pepper, sliced

85g fresh pineapple, diced

340g chopped broccoli

85g Biona Organic Asia Noodles

1 ½ cans Biona Organic Coconut Milk or Biona Organic Golden Coconut Milk 

500ml vegetable broth

1 tablespoon red curry paste

1 tsp basil paste (or some fresh leaves


1 tsp minced ginger

Fresh coriander leaves for garnish

lime wedges


  1. Heat the coconut oil in a large pot at medium heat and sauté the red pepper with the ginger and basil for about 2 minutes.
  2. Add the sweet potato and sauté for 3 more minutes.
  3. Add the coconut milk, vegetable stock, and curry paste. Stir and then bring to a boil.
  4. Cover, lower the heat and simmer for about 15 minutes.
  5. Add tofu, broccoli, pineapple, and noodles. Simmer for about 5 more minutes or until noodle are fully cooked.
  6. Serve with fresh roughly chopped coriander leaves and a lime wedge.

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