Catering to a vegetarian crowd? This Sweet Potato Tofu Curry recipe is bursting with flavor and a real crowd-pleaser. The trick is all the delicious fresh produce and spices. The richness of the sweet potatoes blends well with the curry seasoning.
When selecting ingredients for a recipe I love to make it colorful. We went with red onion, red bell pepper, and green beans to compliment the sweet potatoes and tofu.
Instead of bell pepper and green beans, add any vegetable of choice. Sliced carrots, mushrooms, green peas, baby spinach, and bok choy are all good options. Make the dish your own by selecting your favorite combination.
Print and follow the recipe below on how to properly prepare the tofu. Then sauté your veggies.
Sweet Potato Tofu Curry
Serve alongside brown rice and garnish with cilantro and freshly squeezed lime.
This delicious curry recipe is vegetarian, dairy-free and nut-free. It’ll impress a wide audience of DinDin Party guests.
Sweet Potato Tofu Curry Recipe
- 1 lb Extra Firm Tofu, drained and cut into cubes
- 1 large Sweet Potato, diced into cubes (about 3 cups)
- 1 large red Onion, sliced
- 1 red Bell Pepper, diced
- 1/2 lb Green Beans, trimmed and cut into thirds
- 2 cloves Garlic, grated
- 1 knob fresh Ginger, grated
- 1 Tbsp Curry Powder
- 1 can Full Fat Coconut Milk + 1 can of water
- 1-2 Tbsp Coconut Oil
- salt, to taste
- cilantro, garnish
Drain the tofu over a mesh strainer, kept over a large bowl for about an hour. Pat it dry with a paper towel and cut into chunky cubes.
Heat 1 tablespoon of coconut oil in a large non-stick or cast iron frying pan over medium-high heat. Carefully add the tofu (there will be a bit of spluttering unless the tofu is very dry) in a single layer. Cook the tofu for about 2 to 3 minutes per side, or until both the sides have browned. Keep aside.
In the same pan add the remaining coconut oil and add the sliced onions, grated garlic and ginger and cook it for 3 minutes or till the onions are slightly browned.
Add the sweet potato and the curry powder and salt and give it a good mix. Cover and let it cook for 5 minutes over medium-low heat.
When the potatoes have softened a little, add the coconut milk and water, followed by chopped bell pepper and green beans. Let it simmer for another 5 minutes over medium heat.
Add the pan seared tofu and let it cook for another 2 minutes. Taste and add more salt if needed.
Take it off the heat and garnish with a handful of chopped cilantro.
Serve hot with brown rice.
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