Vegan Tofu and Sweet Potato Curry
Description
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.
Ingredients
•
1 tablespoon sunflower oil
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger root
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4 cups peeled and cubed sweet potatoes
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1 tablespoon mild curry powder
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1 (14 1/2 ounce) can diced tomatoes
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1/2 cup warm vegetable stock
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1/2 (10 ounce) package frozen peas
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salt and freshly ground black pepper to taste
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9 ounces firm tofu, cubed
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1 sprig fresh mint, leaves picked
Directions
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.
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.