Name: Tofu Curry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 500 g firm tofu cubed; 750 g sweet potato cubed; 80 g baby spinach; 1 onion halved large sliced; 1 tbs olive oil; 2 tsp ginger crushed; 2 tsp garlic minced; 2 tbs sweet chilli sauce; 2 tsp ground cumin; 2 tsp ground turmeric; 2 tsp ground coriander; 1/2 tsp ground cinnamon; 1/4 tsp chilli powder; 400 g canned diced tomato; 250.00 ml chicken stock (liquid); 1/2 cup light coconut milk

by grandmar Last updated on 05/09/2025

My vegetarian version of a previously chicken curry.

- grandmar

Ingredients

500 g firm tofu cubed
750 g sweet potato cubed
80 g baby spinach
1 onion halved large sliced
1 tbs olive oil
2 tsp ginger crushed
2 tsp garlic minced
2 tbs sweet chilli sauce
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp chilli powder
400 g canned diced tomato
1 cup chicken stock (liquid)
1/2 cup light coconut milk

Method

Step 1

Place tofu into a bowl, add the sweet chilli sauce and 1 teaspoon each of the garlic and ginger. Set aside.
Step 2

Heat oil in a large saucepan and add onion. Cook over medium heat for about 10 minutes or until soft and golden.
Step 3

Add remainder of garlic and ginger, then combined spices for about 30 seconds, then add stock and tomatoes. Stir well, scraping the bottom of the pot.
Step 4

Stir in the sweet potato. Cover and bring to the boil, then reduce heat to low and simmer 15-20 minutes, or until sweet potatoes have softened.
Step 5

Add fofu and mix through, cover and cook for a further 15 minutes. Remove lid and increase heat slightly to maintain a gentle simmer, for last 5 minutes of cooking.
Step 6

Add spinach and stir through to wilt, then stir in the coconut milk, if using.
Step 7

Serve with basmati rice.