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vegan-tofu-and-sweet-potato-curry-recipe

Vegan Tofu and Sweet Potato Curry

A delicious and hearty vegan curry made with tofu and sweet potatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 block Tofu firm, cubed
  • 2 large Sweet Potatoes peeled and cubed
  • 1 can Coconut Milk full-fat
  • 1 tablespoon Curry Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Salt to taste
  • 1 tablespoon Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 inch Ginger grated
  • 2 cups Vegetable Broth
  • 1 cup Spinach fresh

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
  2. 2. Add the minced garlic and grated ginger, cook for another minute.
  3. 3. Stir in the curry powder, turmeric, and cumin. Cook for another minute until fragrant.
  4. 4. Add the cubed sweet potatoes and tofu. Stir to coat with the spices.
  5. 5. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
  6. 6. Stir in the fresh spinach and cook until wilted. Season with salt to taste.
  7. 7. Serve hot with rice or naan.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 900mg | Fiber: 8g | Sugar: 8g | Vitamin A: 12000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 5mg

Keywords

Curry, Sweet Potato, Tofu, Vegan
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