Sweet Potato Curry is a staple in our family for many reasons. Firstly, it is one of that dishes that cook quickly and you don’t need to spend hours in the kitchen after a busy day. Secondly, sweet potatoes are a better source of carbohydrates for people with diabetes, as it has a lower insulin index, compared to regular potatoes. And finally kids love sweet potatoes.
Read more about health benefits of sweet potatoes on my blog post My Top Super-foods to consider for Your Daily Diet.
If you are not a fan of sweet potatoes, try this Potato Curry with Kale made with regular potatoes.
Cooking Techniques for Sweet Potato Curry
- If you don’t have a tofu pressure, drain your tofu using a tea towel. To do this, place a clean tea towel on a plate. Place the tofu on top and fold the edges of the cloth over the tofu. Put a heavy pan on top of the tofu and let it stand for 30 minutes so that as much moisture as possible comes out. But make sure it is not too heavy, so your tofu is not smashed.
- I recommend marinating tofu for 20-30 minutes. Because tofu has no flavor on its own. So, marinating will just enrich it. And Sweet Potato Curry will taste yummier 🙂
Marinade 1. The easiest recipe of marinade is to mix 1 tsp of Special Hot Sauce Adjika with 1 tsp of maple syrup. Pour over cubed tofu and let it stand for 20-30 minutes.
Marinade 2. Take 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp soy sauce and 1 tsp maple syrup. Mix everything together. Pour over cubed tofu and let it stand for at least 20-30 minutes.
Sweet Potato Curry is a delicious and nutritious dish that can be a great option for dinner. Here’s a simple recipe you can try.
Meanwhile, try other tasty recipes:
Easy Roasted Potatoes with Cauliflower
Amazingly Tasty Chowder with a Trout Fillet
Beetroot Salad Recipe-Healthy & Delicious
Sweet Potato Curry with Marinated Tofu
Ingredients
- 9 oz firm tofu 250 g
- 2,2 lbs sweet potatoes 1 kg
- 3 Tbsp avocado oil or any vegetable oil
- 2 cups light coconut milk from the can
- 10 oz fresh baby spinach 300 g
- 9 oz frozen green peas 250 g
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili flakes optional
- 1/2 Tbsp curry powder
- 1/2-2 cups of water
- Fresh coriander for garnish
- Salt & pepper to taste
- Marinade 1 for Tofu
- 1 tsp Special Hot Sauce Adjika check the link in the blog post above
- 1 tsp maple syrup
- Marinade 2 for Tofu
- 1/4 tsp each garlic powder & onion powder
- 1 tsp each soy sauce & maple syrup
Instructions
- Let the tofu drain (read the instructions in the text above). Cut the tofu into cubes. Mix with Marinade 1 or 2 and let it stand for at least 20-30 minutes.
- Meanwhile, peel the sweet potato and cut it into small cubes. Heat 1 Tbsp oil in a frying pan and fry the potato and the spices for 2 minutes over medium heat. Add the coconut milk, and 1/2 cup of water, bring to a boil, and let it cook for 15 minutes with the lid on the pan.
- Add the frozen peas with an additional ½-1 cup of water and let the curry cook for 6 more minutes. Or until the potatoes are soft.
- Add the spinach and cook for another 2 minutes. Add salt and pepper to taste.
- Meanwhile,heat 2 Tbsp of the oil in a frying pan and fry the tofu for 8 minutes until golden brown and crispy. Turn regularly.
- Serve with rice or fresh pitta bread, and garnish with fresh cilantro, if desired.
Notes
- You may need more/less water. Depending on what consistency you want your curry.
- Please note the cooking time for sweet potatoes in coconut milk is more than in water.
- You can substitute sweet potatoes with regular potatoes.
- Curry will thicken the next day. So, when heating up put some water.