Vegan Tofu and Sweet Potato Curry recipe
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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
Nutrition Info
- 276.7 caloriescarbohydrate: 43.8 gcholesterol: : -fat: 7.1 gfiber: 8.2 gprotein: 11 gsaturatedFat: 0.9 gservingSize: -sodium: 376.5 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tofu and Sweet Potato Curry
Directions
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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.
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.