Coconut Curry Soup with Sweet Potato, Capsicum, Bok Choy & Baked Tofu


  • ½ brown onion, diced
  • 2 cloves garlic, minced
  • 2.5cm knob of ginger, nely grated (or 2 teaspoons ginger powder)
  • 2 cups sweet potato cubes (cut into 1cm cubes)
  • 1 cup chopped red capsicum
  • 1 large bunch bok choy, leaves sliced in half lengthways
  • 1 x 300g block rm tofu, cut into 1cm cubes
  • 1 x 400g tin coconut milk
  • 2 tablespoons olive or coconut oil (divided)
  • 1 tablespoon soy sauce
  • 1 tablespoon agave
  • 1 x 300g block rm tofu, cut into 1cm cubes
  • 2 tablespoons PICKLD Curry Leaf Seasoning
  • 30g PICKLD Spicy Coriander & Cumin Soup
  • Seasoning, plus more to taste
  • 3 cups boiled water
  • Salt & pepper to taste
  • Squeeze of lemon juice (optional)

Ready In

35 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    Coat the tofu cubes in 1 tablespoon of oil and a pinch of salt and spread onto a baking paper lined tray. Bake for 20 minutes, tossing midway through.

    Step 3

    Meanwhile, heat 1 tablespoon of oil in a large saucepan and sauté the onion for 4 minutes.

    Step 4

    Add the garlic and ginger and sauté for another minute.

    Step 5

    Stir through the PICKLD Curry Leaf Seasoning and the PICKLD Spicy Coriander & Cumin Soup Seasoning and add the sweet potato, capsicum, water, coconut milk and salt. Cover with a lid and bring to the boil, then reduce heat and simmer covered for 20 minutes or until sweet potato is tender.

    Step 6

    During the last 3 minutes, add the bok choy, soy sauce and agave and season to taste.

    Step 7

    Serve with rice or rice noodles and top with baked tofu and a squeeze of lemon juice if desired.

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