Curried Sweet Potatoes & Tofu |
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 2 tbsp canola oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, peeled and diced
- ½ cup NatureBox Taj Mahal Snack Mix (www.naturebox.com)
- 2 tbsp curry powder
- ¼ tsp ginger powder
- 1 cup light coconut milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ package (7 oz) extra-firm tofu, drained and cubed
- Fresh cilantro for garnish
- Heat 1 tbsp canola oil in a large skillet over medium heat.
- Add sweet potatoes, onion and garlic and simmer for 7 minutes, until onions are translucent.
- Add the curry powder, ginger, pepper and coconut milk.
- Stir well and simmer for 15 minutes.
- In the meantime, heat 1 tbsp oil in a separate skillet over medium heat.
- Add tofu and sprinkle salt on top. Stir occasionally while cooking for 4 minutes.
- Remove from heat and set aside.
- After the curry is done simmering (after about 15 minutes), potatoes should be tender.
- Once done, add the tofu and Taj Mahal Snack Mix and stir well.
- Serve immediately over jasmine rice and sprinkle freshly chopped cilantro over the top for garnish.
Serves 2
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/curried-sweet-potatoes-tofu/
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