Tofu Yam Curry
Savor the comforting flavors of this Tofu Yam Curry, a vibrant plant-based dish that's as nourishing as it is delicious. Featuring tender chunks of yams simmered in a creamy coconut milk base and infused with a fragrant medley of curry powder, cumin, coriander, and turmeric, this recipe offers a perfect balance of warmth and spice. Crispy pan-fried tofu adds a satisfying texture, while optional fresh spinach boosts its nutritional value. Serve this hearty curry over fluffy jasmine rice and garnish with a sprinkle of fresh cilantro for a wholesome, flavorful meal that's ready in just 45 minutes. This vegan-friendly curry is ideal for weeknight dinners or meal prep, sure to delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 400 g Extra firm tofu
- 500 g Yams (sweet potatoes)
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 2 tbsp Coconut oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Spinach leaves (optional)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Press the tofu to remove excess water. Cut it into bite-sized cubes and set aside.
Peel the yams and chop them into 1-inch cubes.
Heat 2 tablespoons of coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Stir continuously for about 1 minute to toast the spices.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the cubed yams and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the yams are fork-tender.
While the curry simmers, heat a small non-stick pan over medium heat and lightly pan-fry the tofu cubes until golden on all sides, about 5-7 minutes. Set aside.
Once the yams are tender, gently stir the tofu cubes into the curry. If using spinach, add it at this stage and cook for 2-3 additional minutes until wilted.
Taste and adjust seasoning, adding more salt or spices if needed.
Remove the curry from heat and garnish with freshly chopped cilantro.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 482.8 g | 176% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 60.1 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3257 mg | 251% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 4693 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
