sweet potato curry with tofu

Sweet Potato Curry with Tofu


June 7, 2015

This delicious vegan curry combines pleasure and health. Choose orange-fleshed sweet potatoes even richer in beta-carotene with antioxidant properties. A serving of this dish can cover all of your daily nutritional requirements.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings
sweet potato curry with tofu


1Put sunflower oil to heat in a saucepan. Make it sweat the onion, garlic and ginger over medium heat 3 minutes, stirring with a wooden spoon. Add the sweet potato cubes and cook all for 2 min. Sprinkle curry and stir 30 seconds.

2Add the chopped tomatoes and their juice and vegetable broth. Simmer, then reduce heat to low and cover. Cook for 12-15 min. The sweet potato cubes should be tender.

3Add the peas and cook 5 min. Adjust the seasoning. Add the tofu cubes, mix gently and let them warm up for 3 min. Sprinkle with mint leaves and serve.

Did you know?

Tofu is made with the curd of soybean milk compacted using nigari (magnesium chloride). It is an important part of Asian diets, where it provides, in the absence of meat products, high-quality protein. It exists in many forms, more or less firm and spicy. You will find it in Asian grocery stores and in supermarkets.


500g sweet potatoes cubed

400g of crushed tomatoes

250g of tofu, cubed

150g frozen peas

10 cl of hot vegetable stock

2 garlic cloves, crushed

1 tbsp sunflower oil

1 chopped onion

1 tablespoon grated ginger root

1 tablespoon curry

1 fresh mint branch

Salt and freshly ground pepper


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