Tofu, Sweet Potato And Chickpea Curry
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
4-6servings 15-20minutes
Cook Time
40minutes
Servings Prep Time
4-6servings 15-20minutes
Cook Time
40minutes
Ingredients
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.