Preparation time: 30 minutes Makes 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced lengthwise
- 2 garlic cloves, minced
- 1 ½ inch knob fresh ginger, peeled and minced
- 1 large sweet potato, peeled G diced
- 1 large red bell pepper, seeds removed G thinly sliced
- 100 g shiitake or cremini mushrooms, sliced
- 1 tablespoon curry powder
- 2 teaspoons turmeric
1 block organic tofu (firm or extra-firm)
- 1 can coconut milk (light or full-fat)
- 2 cups vegetable broth
- 3 – 4 tablespoons fresh lime juice
- Big handful of baby greens (spinach, kale, chard, or combo)
- Salt, to taste
- Coriander leaves, chopped
- Lime wedges, to serve
Method
- In a large pot, heat the coconut oil over medium heat, add onion, and cook until softened, about 5 minutes.
- Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook another 2-3 minutes.
- Add curry powder and turmeric, cook for 1 minute or until fragrant.
- Add in the coconut milk, remaining liquids, and tofu, stir gently. Bring to a boil, reduce heat, cover and simmer for
10 15 minutes, until sweet potato is fork-tender. Turn off the heat, add in the lime juice and leafy greens, stirring gently until the greens soften and wilt.
- Serve the tofu curry overtop rice and enjoy with fresh cilantro on top and a squeeze of more lime juice if you like.
Nutritive value per serving
Calories: 392 kcal
Fat: 10.1 g
Carbohydrates: 61.9 g
Protein: 16.4 g
