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Vegan Tofu and Sweet Potato Curry
Vegan Tofu and Sweet Potato Curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious and nutritious vegan curry with sweet potatoes, tomatoes, peas, and tofu - a complete meal in one pot for a quick and easy midweek dinner.
Ingredients:
  • 1 tablespoon sunflower oil
  • 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
  • 0.5 cup warm vegetable stock
  • 0.5 (10 ounce) package frozen peas
  • salt and freshly ground black pepper to taste
  • 9 ounces firm tofu, cubed
  • 1 sprig fresh mint, leaves picked
Instructions:
  • In a large saucepan over medium heat, sizzle onion, garlic, and ginger in hot oil until soft and translucent, stirring frequently for about 5 minutes. Toss in sweet potatoes and cook for an extra 3 minutes. Sprinkle with curry powder and cook for 30 seconds.
  • Combine tomatoes and their juices with vegetable stock in a pot and bring to a boil. Lower heat to medium-low, cover, and cook until sweet potatoes are tender, about 12 to 15 minutes. Add peas and simmer for an additional 5 minutes. Season with salt and pepper, then stir in tofu and mix gently. Heat for 3 more minutes. Finish by garnishing with fresh mint leaves.

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