Cookstr.com

Tofu and Sweet Potato Curry

Updated February 23, 2016
(1 Votes)

0 Comments

This is as luscious-tasting as it is nourishing.

4 to 6 servings

Cooking Methodstewing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationhealthy, vegan, vegetarian

Equipmentmicrowave

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, sweet, umami

Ingredients

  • 2 large or 3 medium sweet potatoes
  • 1 pound firm tofu, well drained and diced
  • One 14- to 16-ounce can low-sodium stewed tomatoes, chopped, with liquid
  • 1 to 2 teaspoons good-quality curry powder, or to taste
  • 4 ounces arugula or baby spinach, well rinsed
  • Salt to taste

Instructions

Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.

Combine the tofu, tomatoes, and 1 teaspoon of the curry powder in a stir-fry pan or wide skillet. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.

Add the diced sweet potato and continue to cook for another 5 minutes.

Add the arugula, cover, and cook very briefly, just until it wilts slightly. Taste and season with more curry if desired. Season with salt and serve.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password