Vegan Tofu and Sweet Potato Curry

Name: Vegan Tofu and Sweet Potato Curry recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 tablespoon sunflower oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger root; 4 cups peeled and cubed sweet potatoes; 1 tablespoon mild curry powder; 1 (14.5 ounce) can diced tomatoes; ½ cup warm vegetable stock; ½ (10 ounce) package frozen peas; salt and freshly ground black pepper to taste; 9 ounces firm tofu, cubed; 1 sprig fresh mint, leaves picked

by Alexander Calvo 1 year ago

3.5 (2)

30 minutes

276.7 kcal

43.8 g carbs

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Description

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Ingredients

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Directions

1. Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
2. Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts

serving: 4 servings

calories: 276.7 kcal

carbohydrates: 43.8 g

protein: 11 g

saturated fat: 0.9 g

sodium: 376.5 mg

fiber: 8.2 g

sugar: 13.1 g