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Sweet Potato Tofu Curry | Vegan Meal Prep Recipes
Jenné
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Print Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Servings
4
-6
Ingredients
1x
2x
3x
1
tbsp
coconut oil
½
red or yellow onion
diced
2
garlic cloves
minced
2
tablespoons
curry powder
1
tsp
coriander seeds
1
tsp
cumin powder
2
ripe tomatoes
diced or 1 can diced tomatoes
1
can full-fat coconut milk + 2 cups water
1
sweet potato
cubed
1
yukon gold potato
cubed
1
block extra-firm tofu
cubed
½
bunch kale
chopped (or other greens)
1 ½
tsp
salt + more to taste
1 ½
tsp
freshly ground black pepper
1
lime
Instructions
Warm coconut oil in a large pot over medium high heat.
Add the onions and garlic, and sauté.
Once the onions are soft, add the curry powder, coriander seeds, and cumin, and toast for 30 seconds.
Stir in the tomatoes.
Add the coconut milk, water, sweet potato, yukon potato, and tofu. Bring it to a simmer and cook for 20 minutes, or until the sweet potato is tender.
Add the greens, salt, and pepper and continue to cook for another 5-10 minutes.
Season to taste with more salt.
Serve with fresh lime juice.
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