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Sweet potato curry with tofu, spinach and green peas

Sweet Potato Curry with Marinated Tofu

Ella Dereza
This Sweet Potato Curry with Marinated Tofu and Spinach is a staple in our family. It is one of that dishes that cook quickly and you don't need to spend hours in the kitchen after a busy day. Give it a try :)
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 portions
Calories 890 kcal

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

  1. You may need more/less water. Depending on what consistency you want your curry.
  2. Please note the cooking time for sweet potatoes in coconut milk is more than in water.
  3. You can substitute sweet potatoes with regular potatoes.
  4. Curry will thicken the next day. So, when heating up put some water.

Nutrition

Calories: 890kcal
Keyword gluten-free, healthy, sweet potato, tofu, vegan, vegetarian
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