Ingredients
4
4 servings
- •1 tablespoon sunflower oil
- •1 onion, chopped
- •2 cloves garlic, minced
- •1 tablespoon grated fresh ginger root
- •4 cups peeled and cubed sweet potatoes
- •1 tablespoon mild curry powder
- •1 (14.5 ounce) can diced tomatoes
- •0.5 cup warm vegetable stock
- •0.5 (10 ounce) package frozen peas
- •salt and freshly ground black pepper to taste
- •9 ounces firm tofu, cubed
- •1 sprig fresh mint, leaves picked
Instructions
- Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
- Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.
Nutritional Facts
Per 4 servings
- Calories: 277
- Carbohydrate: 44g
- Fat: 7g
- Fiber: 8g
- Protein: 11g
- Sugar: 13g
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