Tofu, Sweet Potato And Chickpea Curry

 

This is an ever-evolving recipe that I use a lot. It is very forgiving and easy to throw together. Tofu, Sweet Potato And Chickpea Curry seems especially tasty on cool rainy days when you need to be warmed from the inside.  And it can be as spicy as you want… the red chili is optional but adds a nice kick if you like that sort of thing. Because the sweet potato called for in this recipe is cooked, I try to cook an extra one early in the week and save in the fridge until it is needed. Another way to have this done for you so that it is ready when you need it is to cook the sweet potatoes in a crock pot. And if the sweet potatoes get more done than intended? No worries, the curry will be creamy rather than chunky… see, forgiving! In fact, that is exactly what happened when I cooked it most recently and took a picture for this article.


Tofu, Sweet Potato And Chickpea Curry
Tofu, Sweet Potato And Chickpea Curry
Print Recipe
This is an ever-evolving recipe that is very forgiving and easy to throw together. It seems especially tasty on cool rainy days. And it can be as spicy as you want… the red chili is optional but adds a nice kick if you like that sort of thing. If not, leave it out!
Servings Prep Time
4-6 servings 15-20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 15-20 minutes
Cook Time
40 minutes
Tofu, Sweet Potato And Chickpea Curry
Tofu, Sweet Potato And Chickpea Curry
Print Recipe
This is an ever-evolving recipe that is very forgiving and easy to throw together. It seems especially tasty on cool rainy days. And it can be as spicy as you want… the red chili is optional but adds a nice kick if you like that sort of thing. If not, leave it out!
Servings Prep Time
4-6 servings 15-20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 15-20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Prior to prepping the curry: Bake or microwave the sweet potato(es) in their skin until done but still firm. Once cool, peel and dice.
  2. Combine onion and olive oil in a large pot. Sauté over medium-high heat for 3-4 minutes or until soft.
  3. Reduce heat to medium and add garlic, chili pepper, fresh ginger and 1 tsp of the curry powder. Stir and continue cooking for about 5 minutes.
  4. Add diced tofu, chickpeas, tomatoes, diced sweet potatoes, lite coconut milk and the other 1 tsp of curry powder to the pot.
  5. Reduce heat to low, cover and simmer for about 30 minutes. Add greens, stir to mix and continue cooking until the greens wilt slightly.
  6. Serve over brown rice or your favorite whole grain.
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