Vegan Sweet Potato Curry
This simple but delicious curry recipe calls for just a handful of everyday ingredients. Whip this up for a healthy weeknight dinner, served over your favourite rice.
Servings: 4
Ingredients
- 1 small or half a medium-sized white onion approx. 1.5 cups.
- 3 cloves garlic minced
- 2 tbsp fresh ginger minced
- 2 tbsp green curry paste can also be made with red curry paste
- 2 cups peeled and cubed sweet potato
- 1 14 oz can light coconut milk use full-fat if desired
- 1 tbsp soy sauce or gluten-free tamari
- 1 cup fresh or frozen green peas
- half a 225 g package firm or extra-firm tofu cubed
- rice of choice or quinoa for serving
Instructions
- Add the onion, garlic and ginger to a large pan with 2 tbsp water and start cooking over medium heat. Cook while stirring for 4-6 minutes until soft and translucent.
- Add the curry paste and stir to combine. Cook for 1-2 minutes.
- Add the sweet potato, coconut milk and soy sauce and simmer lightly until the sweet potato is tender, approximately 12-15 minutes.
- Stir in the green peas and tofu. Stir to combine, turn off the heat and let sit on the element for 5 minutes to thicken a little.
- Serve over your choice of whole grain or store in the fridge for up to 5 days.
Nutrition
Serving: 1/4 of recipe | Calories: 374kcal | Carbohydrates: 54g | Protein: 19g | Fat: 10g | Sodium: 478mg | Fiber: 17g | Sugar: 10g