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Ingredients

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 ½ cup warm vegetable stock ½ (10 ounce) package frozen peas salt and freshly ground black pepper to taste 9 ounces firm tofu, cubed 1 sprig fresh mint, leaves picked

Nutrition Info

276.7 calories carbohydrate: 43.8 g cholesterol: : - fat: 7.1 g fiber: 8.2 g protein: 11 g saturatedFat: 0.9 g servingSize: - sodium: 376.5 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.