Today I’m writing my 13th post for The Little Potato Company. Unbelievable! It’s been just a little over a year since I “auditioned” to be a Little Potato Company brand ambassador with my first post, Two-Bite Vegan Baked Potatoes. I was downright nervous about that post. It’s not every day that a vegan food blogger is given the opportunity to promote any vegetable, never mind potatoes! Could a sponsored post gig get any better? I mean, seriously, vegans love potatoes! I love potatoes! Everyone loves potatoes!
Thankfully, I was chosen as a brand ambassador for The Little Potato Company, and I could not be more grateful. If I could work with these guys for the rest of my blogging days, I would, and I’d be thrilled to do it.
Now, before I get back to gushing about how much I love love LOVE The Little Potato Company, let me tell you a little bit about this recipe. Let’s start by talking inspiration.
First of all, potatoes in curry are AMAZING → Refer to this recipe: Potato Veggie Lentil Curry.
Second, pan-fried tofu in curry is also, AMAZING → Coconut Curry with Tofu & Brown Rice.
Third, coconut curry soup is also, very AMAZING → Chickpea & Vegetable Coconut Curry Soup.
Fourth, each of these things combined, might be even better. So that’s exactly what I decided to do, because honestly, it feels like a crime that they hadn’t all been combined into one delicious recipe already. So, you’re welcome. I’ve married them ALL just for you!
Here I present to you: Spicy Tofu & Potato Coconut Curry Soup → crispy golden-brown tofu, plenty of vegetables: tender Creamer potatoes, carrots, and baby kale, creamy coconut milk, a rich curried broth, and a nice kick of spicy-hot.
If you’re super observant, you might notice that there’s some quinoa hanging out in these pictures. Did you notice?
So, here’s the thing about the quinoa. For this soup, I suggest that you do not add any quinoa. Because let me tell you, that damned grain (Wait, grain? Is that what quinoa is? Just a sec… Ugh, of course, after a quick peek at Wikipedia, it turns out that quinoa is a pseudocereal. Really quinoa? Could you get any snootier? Oh my GOD.) Any ways, that damned PSEUDOCEREAL, will soak up, literally, all the broth and steal the whole show if you invite it to this party. Really quinoa? Chill.
So, if you happen to be in the mood for a thick and hearty curry that is best served over a bed of rice, yes, go ahead and add some quinoa. I’ve included notes in the recipe if you are so inclined. But again, if you’re interested in soup that’s going to stay soup, just skip the quinoa. Plus, it’s so self absorbed, it probably won’t even notice.
Now that we’ve got the recipe covered, let’s get back to the potatoes, ahem, sorry, the Creamer potatoes.
See, Creamer potatoes are effortlessly cool and way more laid back than quinoa. They don’t mind just doing their thing, being super healthy vegetables that are ridiculously high in fibre and potassium, delicious and hearty, easy to prepare, and versatile, all the while we go around talking behind their backs, lumping them in with white bread like a bunch of heathens. Nah, Creamer potatoes don’t mind. I mean come on, they’re just potatoes after all.
But really, potatoes deserve all the credit in the world. Especially the many varietals cultivated by the Little Potato Company. See, The Little Potato Company exclusively makes Creamer potatoes. Now, don’t get these little guys confused with baby potatoes, ’cause they ain’t. No, these little potatoes are full grown, mature Creamer potatoes that just happen to be small (and thin-skinned, and nutritious, and ridiculously creamy and tender inside!)
There’s plenty of varietals to choose from: Little Reds (what I used today), Little Yellows, Dynamic Duo, Baby Boomers, Blushing Belles, Terrific Trio, Fingerlings, and a brand spankin’ new seasonal varietal, Chilean Splash (I used them in this recipe, take a peek, they’re the prettiest potatoes you’ve ever seen! I SWEAR!) Plus a wide variety of Microwave and Oven / Grill Ready kits, all herbed up and ready to go so you don’t even need a recipe! They’re just simple and downright delicious side dishes ready in anywhere from 5-45 minutes, with absolutely no fuss. Ugh, that is so Little Potatoes’ style, effortlessly cool.
This post is sponsored by The Little Potato Company. Watch the video below to learn more about The Little Potato Company and their delicious Creamer potatoes.
We ♥ The Little Potato Company!
Crispy golden-brown tofu, plenty of vegetables: tender Creamer potatoes, carrots, and baby kale, creamy coconut milk, a rich curried broth, and a nice kick of spicy-hot. Comforting, healthy, and hearty!
- 3 cups (approx.) The Little Potato Company’s Little Reds
- 1 tbsp + ½ tbsp coconut oil
- 1 block extra-firm tofu, cut into ¾” cubes
- ½ onion, finely diced
- 1 rib celery, finely diced
- 2 carrots, peeled and sliced into thin rounds
- 3 cloves garlic, minced
- 3 tbsp mild yellow curry powder
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp paprika
- 1 tbsp chili garlic sauce
- 2–4 cups vegetable stock
- 2 cups baby kale
- 1 can coconut milk
- Pierce the skin of each potato 2-3 times before microwaving on high for 4-6 minutes or until tender. Leave to cool before cutting each potato into quarters.
- In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
- In the same skillet, heat the remaining ½ tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
- Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
- Add vegetable stock and baby kale. Simmer for 5 minutes.
- Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
- Taste, thin with vegetable stock if needed, and adjust seasoning.
Adjusting Spiciness:Increase or decrease the chile garlic sauce to adjust the spiciness. The chile garlic sauce can be substituted with sriracha.For Thicker Curry:For a thicker curry to serve over rice, add ⅓ cup rinsed quinoa along with the spices in step 3. Increase simmering time in step 5, from 5 minutes to 10 minutes.