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–+ servings

Tofu Curry

This hearty tofu curry is filled with the goodness of sweet potatoes, spinach and chickpeas.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Curries
Cuisine Indian
Servings 4 people
Calories 523 kcal

Equipment

1 tofu press
1 casserole pot
1 frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 g block of firm tofu
  • 500 g sweet potatoes
  • 250 g tomatoes
  • 2 Tbsp vegetable oil
  • 3 cloves garlic
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp garam masala
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 400 ml can coconut milk
  • 250 ml vegetable stock
  • 2 Tbsp vegetable oil
  • 1 onion
  • 1 generous handful spinach
  • 400 g can chickpeas
  • ½ tsp garam masala
  • lemon juice to taste
  • salt

TOPPINGS

  • fresh coriander
  • red chillis
  • cashews nuts

Instructions
 

  • Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
    400 g block of firm tofu
  • While you are pressing the tofu, you can start making the curry.
  • Peel and chop the sweet potatoes in 1.5cm / 0.6 inches dice. Dice the tomatoes.
    500 g sweet potatoes, 250 g tomatoes
  • Heat 2 Tbsp of vegetable oil in a large casserole pot. Add the finely chopped onion, minced garlic and grated ginger. Fry gently for a couple of minutes until the onion starts to soften. Add the diced tomatoes and carry cooking for a couple of minutes.
    2 Tbsp vegetable oil, 1 onion, 3 cloves garlic, 1 Tbsp freshly grated ginger
  • Stir the garam masala, cumin, turmeric and cinnamon into the saucepan.
    1 Tbsp garam masala, 1 tsp turmeric, 2 tsp cumin, 1/2 tsp ground cinnamon
  • Add the chopped sweet potatoes, coconut milk and vegetable stock. Bring to the boil, then lower the heat to medium and carry on cooking uncovered for around 15mins until the sweet potatoes are cooked.
    400 ml can coconut milk, 250 ml vegetable stock
  • While the curry is cooking, cut the drained tofu into 1.5cm / 0.6 inches dice. Heat 2 Tbsp of vegetable oil in a frying pan and gently fry the tofu until golden all over. Season with a sprinkle of salt. When done, transfer to a plate lined with some kitchen towel that will absorb any extra oil.
    2 Tbsp vegetable oil
  • Stir the spinach into the curry and cook until wilted. Add the drained chickpeas and fried tofu. Add ½ tsp garam masala and cook for a couple of minutes.
    1 generous handful spinach, 400 g can chickpeas, ½ tsp garam masala
  • Season to taste with lemon juice and salt.
    lemon juice to taste, salt
  • Serve topped with fresh coriander, cashew nuts and red chilli.
    fresh coriander, red chillis, cashews nuts

Nutrition

Serving: 300gCalories: 523kcalCarbohydrates: 54gProtein: 18gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 682mgPotassium: 1219mgFiber: 13gSugar: 13gVitamin A: 18417IUVitamin C: 18mgCalcium: 149mgIron: 6mg

Find this recipe online:

Tofu Curry

https://theflexitarian.co.uk/recipe-items/tofu-curry/