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

Ingredients

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

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.