Creamy Sweet Potato Curry With Tofu

A creamy sweet potato curry sauce made with veggies and chilli paste. Thrown together with tofu and spinach to make a healthy and nutritious plant based meal.

Course Dinner

Cuisine Vegan

Keyword sweet potato curry

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 373kcal

Ingredients

800 grams firm tofu
50 grams baby spinach

Sweet Potato Curry Creamy Sauce

2 sweet potatoes (small, 320 grams unpeeled)
3 carrots
2 bell peppers capsicum
1 brown onion
6 garlic cloves peeled
3 tablespoon tom yum chilli pasta
2 cup unsweetened soy milk
½ teaspoon salt

Instructions

Preheat the oven to 180 degrees / 350 F.
Peel the sweet potatoes and chop them into smaller pieces. Boil them in water until soft, which takes approximately 15 minutes.
Remove the core and seeds from the bell peppers, peel the onion and chop it in half, peel the garlic cloves, and chop the ends of the carrots. Place all the vegetables (except the sweet potato) on a baking paper-lined tray, lightly season with olive oil (I like to use a spray bottle) and bake for 20 to 25 minutes.
Add the boiled sweet potato, baked veggies, garlic chili tom yum paste, unsweetened soy milk, and salt to a high-speed blender. Blend until smooth.
In a large pot, add the creamy sauce, tofu (air fryer tofu optional), and spinach. Mix well.
Garnish with fresh coriander and serve with white rice or sourdough bread.

Video

Nutrition