Description
A creamy and flavorful curry featuring tofu and sweet potatoes, enriched with peanut butter for a unique twist.
Ingredients
Scale
- 14 ounces firm tofu, cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 ounces) coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 cup vegetable broth
- 1 cup spinach, chopped
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until translucent.
- Add the sweet potato and cook for about 5 minutes, stirring occasionally.
- Stir in curry powder, then add the cubed tofu, vegetable broth, coconut milk, and peanut butter. Bring to a simmer.
- Cook until sweet potatoes are tender, about 15-20 minutes.
- Add spinach and cook until wilted.
- Season with soy sauce and serve hot over rice.
Notes
- For a spicier curry, add chili powder or fresh chilies.
- Serve with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 15 grams
- Cholesterol: 0 milligrams