Name: Vegan Tofu and Sweet Potato Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sunflower oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 2 cloves; Grated fresh ginger root - 1 tablespoon; Peeled and cubed sweet potatoes - 4 cups; Mild curry powder - 1 tablespoon; Diced tomatoes - 1 (14.5 ounce) can; Warm vegetable stock - ½ cup; Frozen peas - ½ (10 ounce) package; Salt and freshly ground black pepper to taste - ½ (10 ounce) package; Firm tofu, cubed - 9 ounces; Fresh mint, leaves picked - 1 sprig

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Tofu and Sweet Potato Curry

1. Sunflower oil - 1 tablespoon

2. Onion, chopped - 1

3. Garlic, minced - 2 cloves

4. Grated fresh ginger root - 1 tablespoon

5. Peeled and cubed sweet potatoes - 4 cups

6. Mild curry powder - 1 tablespoon

7. Diced tomatoes - 1 (14.5 ounce) can

8. Warm vegetable stock - ½ cup

9. Frozen peas - ½ (10 ounce) package

10. Salt and freshly ground black pepper to taste - ½ (10 ounce) package

11. Firm tofu, cubed - 9 ounces

12. Fresh mint, leaves picked - 1 sprig

How to cook deliciously - Vegan Tofu and Sweet Potato Curry

1. Stage

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.

2. Stage

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.