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Sweet Potato Curry with Tofu
Nutritions per Serving
- 300kcal Calories
- 18g Protein
- 10g Fat
- 35g Carbs
Ingredients for 4 servings
- 400g tofu, firm, cut into cubes
- 2 medium sweet potatoes, peeled and cubed
- 1 small cauliflower, broken into florets
- 1 red bell pepper, sliced
- 400ml coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 piece of ginger (about 2cm), finely chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the curry powder, turmeric, and cumin, stirring for a minute to release the flavors.
- Add the sweet potatoes, cauliflower, and red bell pepper to the pot, stirring to coat everything with the spices.
- Pour in the coconut milk and bring to a boil. Then reduce the heat, season with salt and pepper, and let it simmer for about 20 minutes until the vegetables are soft.
- Meanwhile, fry the tofu in a separate pan with some oil until golden brown.
- Add the fried tofu to the curry and simmer for another 5 minutes.
- Taste the curry and adjust the seasoning with salt and pepper if necessary.
- Garnish with fresh coriander and serve with lime wedges and optional roasted cashews.
Optional Add-ons
- Fresh coriander for garnishing
- 1 lime, cut into wedges, for serving
- 2 tbsp roasted cashews for added texture
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