Are you a fan of veggie dishes but running low on inspiration for a satisfying main course that goes beyond the usual pasta with pesto? Give this rich curry with tofu and sweet potatoes a try! It’s not only bursting with unique flavors and a deliciously creamy sauce, but it also packs a nutritional punch—with 21g of protein in every serving. Are you ready to give it a go? 🌱
Nutrition (1 serving)
- 744 kcal
- 76 g carbohydrates
- 43 g fats
- 21,2 g protein
Per 2 portions
- 2 tbsp olive oil
- 1 onion
- 200 g tofu
- 1 sweet potato
- 100 g ready-to-eat chickpeas
- 200 g coconut milk
- 400 g tomato puree
- 50 g spinach leaves
- 100 g rice
- 2 tsp curry spices
- 2 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp dried ginger
- pepper
- salt
Instructions
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Meanwhile, fry the onion in a little oil, dust it with the spice mixture and let it sauté for a while. After a while, add the sliced sweet potatoes.
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Then pour the tomato sauce and cook until the sweet potato is soft. Finally, add diced tofu, pre‑cooked chickpeas, spinach leaves, coconut milk and cook for a while.
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Well, serve it with boiled rice.
So enjoy!
