Vegan and Gluten-Free Tofu and Sweet Potato Curry

tofu and sweet potato curry (1)

This dish came to be because I didn’t have a lot of vegetables on hand. It’s a mystery to me why I don’t cook more with sweet potatoes because I really do love them. My favorite way to eat them is simply baked when the skin gets crispy and crunchy and the inside is sweet and creamy. Ok, now I want one but I’ll finish writing this post first.

It’s an easy dish to make. Get the rice cooking and since I only use brown rice, I always have a good 45 minutes to make all the other components of the recipe. Season the tofu cubes with curry powder and pan-fry them until they are crispy and hard to resist. But you have to resist them until you finish cooking.

tofu and sweet potato curry (12)

The curry itself has onion, ginger, and garlic for aromatics, sweet potato and green beans for the veggies and the sauce is made with coconut milk, vegetable broth and some brown sugar. The seasonings are simple – just curry powder. That’s it.

I used my favorite vegan product in the world for this curry: So Delicious Coconut Lite Culinary Milk. If you don’t have this (but you should), you can use any canned lite coconut milk.

tofu and sweet potato curry (7)

This dish is filling and satisfying without being too heavy. The crispy tofu is perfect with the sweet potatoes and the spicy curry sauce. It’s a perfect balance. This dish is both vegan and gluten-free. Now I’m going to go bake some sweet potatoes. Enjoy!

 

Tofu and Sweet Potato Curry

tofu and sweet potato curry (2)

GF

For the Rice­:

1 Tbs. vegetable oil

2 cups brown rice

1 tsp. mustard powder

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. kosher salt

3 ½ cups water

 

For the Tofu:

1 Tbs. vegetable oil

1 block extra-firm tofu, pressed and drained

1 Tbs. chickpea flour

2 tsp. curry powder

1 tsp. kosher salt

 

For the Curry­­­­­­­­­­­­­­­:

1 Tbs. vegetable oil

1 large onion, chopped

1 inch fresh ginger, grated

4 cloves garlic, minced

1 large sweet potato, peeled and cut into small cubes

½ lb. green beans, cut into 1-inch pieces

2 Tbs. chickpea flour

1 ½ Tbs. curry powder

1 container So Delicious Coconut Lite Culinary Milk (about 1 cup)

1 cup vegetable broth

2 tsp. brown sugar

 

To make the rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice, the mustard powder, cumin, garlic powder and salt and stir well. Cook the rice until it is chalky, about 2 minutes. Add the water and stir. Bring the water to a boil, then cover the pot and reduce the heat to low. Cook the rice for 35 to 40 minutes or until the water is absorbed. Remove the pot from the heat and allow the rice to sit, covered, for 10 more minutes. Fluff with a fork and taste for any seasoning adjustments.

To make the tofu: Cut the tofu into cubes. Put them in a large bowl and add the flour and spices. Toss to coat the tofu well. In a large skillet or saucepan, heat the oil over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 to 10 minutes. Transfer the tofu to a plate and set aside. Try not to eat too many cubes.

To make the curry: In the same skillet where you cooked the tofu, add more oil and heat it over medium-high heat. Add the onion, garlic and ginger to the pan and cook them for 4 minutes or until the onion has softened. Add the sweet potato and green beans to the pan. Toss to coat in the aromatics.

Sprinkle the flour and the curry powder over the vegetables and toss to coat. Pour in the coconut milk and the broth. Mix in the brown sugar and stir so that everything is well-combined. Bring the sauce to a boil, then reduce the heat to low and cover the pan. Let everything simmer until the potatoes are tender, about 10 to 12 minutes. If the sauce needs more liquid, add more broth.

When the potatoes are tender, taste the sauce for any seasoning adjustments. Return the tofu to the pan and toss to coat in the curry. Serve the tofu and sweet potato curry in bowls over rice.

tofu and sweet potato curry (8)

The “V” Word: Say it. Eat it. Live it.

 

Tofu and Sweet Potato Curry
Author: 
Recipe type: Stew
Cuisine: Indian
 
Ingredients
  • For the rice
  • 1 Tbs. vegetable oil
  • 2 cups brown rice
  • 1 tsp. mustard powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 3 ½ cups water
  • For the Tofu
  • 1 Tbs. vegetable oil
  • 1 block extra-firm tofu, pressed and drained
  • 1 Tbs. chickpea flour
  • 2 tsp. curry powder
  • 1 tsp. kosher salt
  • For the Curry
  • 1 Tbs. vegetable oil
  • 1 large onion, chopped
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 large sweet potato, peeled and cut into small cubes
  • ½ lb. green beans, cut into 1-inch pieces
  • 2 Tbs. chickpea flour
  • 1 ½ Tbs. curry powder
  • 1 container So Delicious Coconut Lite Culinary Milk
  • 1 cup vegetable broth
  • 2 tsp. brown sugar
Instructions
  1. To make the rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice, the mustard powder, cumin, garlic powder and salt and stir well. Cook the rice until it is chalky, about 2 minutes. Add the water and stir. Bring the water to a boil, then cover the pot and reduce the heat to low. Cook the rice for 35 to 40 minutes or until the water is absorbed. Remove the pot from the heat and allow the rice to sit, covered, for 10 more minutes. Fluff with a fork and taste for any seasoning adjustments.
  2. To make the tofu: Cut the tofu into cubes. Put them in a large bowl and add the flour and spices. Toss to coat the tofu well. In a large skillet or saucepan, heat the oil over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 to 10 minutes. Transfer the tofu to a plate and set aside. Try not to eat too many cubes.
  3. To make the curry: In the same skillet where you cooked the tofu, add more oil and heat it over medium-high heat. Add the onion, garlic and ginger to the pan and cook them for 4 minutes or until the onion has softened. Add the sweet potato and green beans to the pan. Toss to coat in the aromatics.
  4. Sprinkle the flour and the curry powder over the vegetables and toss to coat. Pour in the coconut milk and the broth. Mix in the brown sugar and stir so that everything is well-combined. Bring the sauce to a boil, then reduce the heat to low and cover the pan. Let everything simmer until the potatoes are tender, about 10 to 12 minutes. If the sauce needs more liquid, add more broth.
  5. When the potatoes are tender, taste the sauce for any seasoning adjustments. Return the tofu to the pan and toss to coat in the curry. Serve the tofu and sweet potato curry in bowls over rice.

 

 

(Visited 2,334 times, 1 visits today)

, , , , , , , , , , ,

6 Responses to Vegan and Gluten-Free Tofu and Sweet Potato Curry

  1. Paige May 31, 2015 at 12:31 pm #

    I made this the other night and it was really really good. I followed the recipe exactly, and even though we are not big curry fans, we loved it! Maybe now we are curry fans :). My husband kept going on and on about how much he enjoyed it, so I’m sure this dish will become a regular around our house. Thank you for all your continued inspiration!

    • Rhea May 31, 2015 at 8:57 pm #

      Hi Paige, I’m so glad you both liked it. That dish was created because I really had no ingredients to cook with and it was really good. Thanks for letting me know. xoxo

  2. Kate November 4, 2014 at 7:02 am #

    I made this for dinner last night, with plain rice. It was so good! It managed to please three children of varying levels of fussiness, too, which is no mean feat. Thank you for sharing the recipe. 🙂

    • Rhea November 4, 2014 at 1:18 pm #

      Hi Kate, Yay! I’m so glad everyone loved it. I bet it was the sweet potatoes that made the kids happy. They are so yummy and really help balance the curry flavors. Thank you for letting me know! xoxo

  3. Tim October 28, 2014 at 3:06 pm #

    How much coconut milk? I assume you mean the 11 oz. container? From what I can tell, this “culinary” milk is just lite coconut milk, though it is organic and not canned (and therefore presumably BPA-free). Great looking recipe; I’ll be trying soon!

    • Rhea October 28, 2014 at 5:50 pm #

      I’m sorry. One So Delicious culinary milk is about 1 cup, a little more. I’ll fix that, thanks. Yes, it is like canned coconut milk but you don’t have to do the whole can thing and you can reseal it.


Hit Counter provided by orange county property management