Vegan Tofu and Sweet Potato Curry

Vegan Tofu and Sweet Potato Curry

This one-pot vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes for a quick midweek meal.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
277 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon sunflower oil
  • 1 tablespoon mild curry powder
  • 4 cups peeled and cubed sweet potatoes
  • 9 ounces firm tofu, cubed
  • 1 sprig fresh mint, leaves picked
  • 0.5 cup warm vegetable stock
  • 0.5 (10 ounce) package frozen peas

Categories

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