Tofu and Sweet Potato Peanut Butter Curry

By Hetty Lui McKinnon

Updated January 20, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sarah Smart.
Media 1 of 1
Ready In
35 min
Rating
5(2,030)
Comments
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This hearty curry delivers big flavors quickly, thanks to hardworking pantry staples. Humble yet bold, peanut butter is a true weeknight cooking hero, imparting sweet and toasty richness to this sauce while thickening it to add body. (You could substitute the peanut butter with other nut or seed butter butters such as almond, cashew or sunflower.) Curry powder comes in many varieties, with fluctuating degrees of heat and intensity, and while most will work here, opt for any with a vibrant golden color — and turmeric toward the front of the ingredient list — to give your dish a warm glow. While this stew is naturally sweet from the potatoes, peas and coconut milk, the addition of soy sauce instantly brings a sharp and salty balance. 

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Ingredients

Yield:4 servings

  • 1 tablespoon vegetable oil

  • 1 yellow onion, finely diced

  • 4 garlic cloves, finely chopped

  • 1 (1-inch) piece fresh ginger, peeled and finely chopped

  • 1 tablespoon curry powder

  • ½ to 1 teaspoon crushed red pepper

  • 1 ½ pounds sweet potato (about 2 medium), peeled and cut into 1-inch chunks

  • 1 cup vegetable stock or water

  • ½ cup smooth peanut butter, stirred well 

  • 1 (13-ounce) can coconut milk, shaken well

  • 1 (14- to 16-ounce) package extra-firm tofu, drained and cut into 1-inch pieces

  • 1 cup/5 ounces frozen peas, unthawed

  • 4 teaspoons soy sauce or tamari

  • Salt and pepper

  • Cooked rice, to serve 

  • Handful of cilantro leaves

  • Handful of toasted peanuts, roughly chopped

  • 1 lime, cut into 4 wedges

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a large Dutch oven or heavy pot on medium-high. Add the oil and onion and cook until softened, 2 minutes. Add the garlic, ginger, curry powder and crushed red pepper, and stir until fragrant, 1 minute. 

  2. Step 2

    Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.

  3. Step 3

    Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined. 

  4. Step 4

    Increase heat to medium-high and add the tofu, peas and soy sauce, and cook until warmed through and the sauce is thick, 3 to 5 minutes. Taste and season with salt and pepper. 

  5. Step 5

    Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side. 

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Ratings

5 out of 5
2,030 user ratings
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Comments

Beth

I have only made recipes with a significant amount of reviews in the past. I decided to give this one a shot even though there hasn't been a single review written yet. I'm happy to say that my whole family loved this. It is a keeper and we will make it again and again. The only change I made was that I tossed the tofu in olive oil, salt and pepper - and roasted it for 20 minutes on 425 before putting it into the sauce. Delish!

François Dionne

This is quite good, but most of the ingredients - peanut butter, coconut milk, sweet potatoes, peas - really tone down the spices, so I recommend using more curry powder. Also, half a can of coconut milk is more than enough; I added a half-cup of vegetable stock to compensate. A squirt of lime juice makes all the difference.

Steven

Where's the tip?

Laura

It would be helpful to provide the nutritional information (sans rice), so that the many readers who are watching net carbohydrates don't all to have to make their own calculations.

katbenn1plus2

Very tasty. I gave 4 stars bc sweet potatoes needed more time.

Marla

Substitutions for coconut milk?

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