Peanut-Coconut Curry Bowl

Gluten-Free, Dairy-Free, Vegan

If there’s two pantry staples I never get tired of it would be peanut butter and coconut milk. Every few days I’m craving another peanut-coconut curry. However, this particular recipe stood out from the usual routine with the addition of a pineapple juice marinade, roasted sweet potatoes, and asparagus for extra ‘umami’ flavor. When my partner added the flourish of toasted scallions on each piece of tofu, I knew it was ready for a photoshoot. Don't be intimidated by the many ingredients and steps, it's easier than it looks. I promise the flavor is SO worth it and excites all the senses.


Time: 50 minutes + overnight marinade

Servings: 2-4


1 cup full-fat coconut milk

2 sweet potatoes

1 bunch asparagus

1 block firm tofu

1/4 cup pineapple juice

1 cup white or light brown rice

2 scallions

3 TBSP peanut butter

2 tsp red curry paste (Thai Kitchen is a good brand)

2 TBSP + 1 tsp tamari (gluten-free soy sauce)

1 TBSP rice vinegar

1 tsp lime juice

2 TBSP plus 1/4 cup safflower oil or other light oil

Sesame seeds to sprinkle

Spices: salt, pepper, cumin, and turmeric


The night before (or at least a few hours before) making this recipe, marinate the tofu. First wrap the tofu block in a towel and gently squeeze to remove excess water. Then cut into cubes and place in a container with the pineapple juice and 2 TBSP of tamari. Mix together and leave in the fridge to marinate.

Fast-forward to the next day (or a few hours later), it’s time to bake the potatoes. Pre-heat the oven to 400 F and slice sweet potatoes in half lengthwise. Coat potatoes with some of the safflower oil and place on a baking tray. Put in the oven for 20 minutes. In a saucepan, cook the rice in 2 cups of water. Bring the water to a boil, add the rice, then simmer on low heat while potatoes are baking. Chop the asparagus into halves and place on another baking tray with more oil.

Take out the marinated tofu and place the cubes on the tray with asparagus. Save the marinade liquid for later. Give the tofu a touch of oil, sprinkle of sesame seeds, salt, pepper, cumin, and turmeric. Then thinly slice the scallions and place pieces of scallions on top of the tofu and around the asparagus. Place in the oven after the potatoes have been in for the first 20 minutes. Bake for 15-20 more minutes until tofu has crispy edges and the potatoes are soft. While everything is in the oven, check the rice. If it has absorbed all the water and is soft, add the cup of coconut milk and marinade liquid (the pineapple juice and tamari). Stir until thoroughly mixed and cook for 5 more minutes on low heat.

Now, in a separate bowl mix the peanut butter, red curry past, 1 tsp tamari, rice vinegar, lime juice, and 2 TBSP oil. Stir and add a pinch of salt and pepper to taste. When the vegetables and tofu in the oven are done, fill serving bowls with a scoop of coconut rice, potato and asparagus, tofu cubes, and a dollop of peanut butter sauce.

Good work! You’ve done a lot of cooking, now enjoy the feast.