Creamy Tofu Sweet Potato Curry
Creamy tofu and sweet potato in a fragrant curry sauce.
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Nutrition per Serving
- Calories
- 320
- Protein
- 18g
- Carbs
- 40g
- Fat
- 10g
Ingredients
Estimated total cost: €4.66 · €1.17/serving
- 4 ounces of peppery arugula or tender baby spinach, carefully washed and spun dry (toss the greens with a light dressing before serving for added flavor)Est. price €1.20–€2.50
- Salt to taste (season dish with salt right before serving to enhance the overall taste)Est. price €0.01–€0.05
- One 14- to 16-ounce can of low-sodium stewed tomatoes, meticulously chopped along with their savory juices (use a sharp knife to avoid squishing the tomatoes)Est. price €0.80–€1.60
- 1 to 2 teaspoons of high-grade curry powder, or to individual preference (toast the curry powder in a dry pan briefly to intensify its flavors)Est. price €0.15–€0.40
- 1 pound block of firm tofu, thoroughly drained and cut into neat dice shapes (pat dry with paper towels to remove excess moisture before dicing)Est. price €2.50–€4.00
Steps
- 1
Begin by baking or microwaving the sweet potatoes in their skins until they are fully cooked yet still retain some firmness. Once they have cooled down sufficiently, peel off the skin and proceed to cut them into large dice shapes.
- 2
In a wide skillet or stir-fry pan, mix together the tofu, tomatoes, and 1 teaspoon of curry powder. Allow the mixture to come to a simmer, then cover with a lid. Cook over medium-low heat for 10 minutes until the flavors meld together beautifully.
- 3
Continue cooking the diced sweet potato for an additional 5 minutes.
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Cultural note
Curries are a staple in many South Asian cuisines, known for their rich flavors and aromatic spices. Tofu, a popular plant-based protein, is commonly used in vegetarian and vegan dishes. Sweet potatoes are native to the Americas and have been incorporated into various global cuisines over time, showcasing the diversity…
Seasonal note
Sweet potatoes are typically harvested in the fall, making this dish perfect for autumn. Arugula and spinach are cool-season vegetables, best grown in spring or fall. However, spinach is available year-round in many regions.
Health note
This Creamy Tofu Sweet Potato Curry is a nutritious dish packed with plant-based protein, fiber, vitamins A and C from the sweet potatoes, and antioxidants from the arugula or spinach. It is low in saturated fat and cholesterol, making it a heart-healthy option. The dish is also a good source of zinc, which is…
