Sweet Potato Tofu Curry
A comforting and flavorful curry with a blend of sweet potatoes, tofu, and a variety of vegetables, simmered in aromatic spices and coconut milk. This recipe serves 4 people.
- Prep Time: 20 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ russet potato, peeled and cubed
- ½ sweet potato, peeled and cubed
- 1 ½ red bell peppers, sliced
- ½ head of garlic, minced
- ½ block of tofu, cubed
- 1 tomatoes, diced
- ½ yellow onion, chopped
- ½ can (14 oz) coconut milk
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ½ 1/2 tsp cinnamon
- ½ Salt and pepper to taste
- 1 tbsp oil
- ½ Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add minced garlic and chopped onion, sauté until fragrant.
- Add cubed sweet potato, russet potato, and red bell peppers. Cook for 5-7 minutes until slightly softened.
- Stir in curry powder, turmeric, cumin, coriander, cinnamon, salt, and pepper. Cook for another 2 minutes.
- Add diced tomatoes and coconut milk. Bring to a simmer and cook for 15-20 minutes until the potatoes are tender.
- Gently fold in cubed tofu and cook for an additional 5 minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot over rice or with naan.
- Garnish with fresh cilantro before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 14g |
| carbohydrates | 35g |
| fat | 22g |
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