Craving curry? Try this: sweet potato, ginger, spinach & tofu curry
Curry dishes are amazing for so many reasons; warming spices, creamy coconut milk, and the fact that you can squeeze in SO many nutritious vegetables (just toss in what’s on hand, there’s no right or wrong!). Flavors meld together beautifully the longer it sits in the fridge, so it’s a great meal to prep in advance and eat throughout the week (or freeze). Trust us, you’ll want to have curry on repeat this winter.
2 tbsp coconut oil
1 yellow onion
3 cloves garlic
1 large chunk (2 inches) fresh ginger root
2 tsp ground turmeric
½ tsp ground cumin (optional)
1 tsp salt
1 large sweet potato
2 cans coconut milk
7 oz tofu, drained and cut into 1 inch cubes
2 large handfuls fresh spinach
½ lime, juiced
A large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro (optional)
1. Add coconut oil to a large saucepan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with the turmeric and cumin. Stir, and cook until onion is soft (a few minutes).
2. Meanwhile, peel and cut the sweet potatoes into 1-inch cubes. Add the sweet potato to the pan and sauté for a few minutes. Stir occasionally to prevent burning. Add a splash of water or more oil if the spices stick to the bottom of the pan.
3. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potatoes are tender (about 15 minutes).
4. Remove from heat; add spinach and a squeeze of lime juice and stir. Add more salt/spices if needed.
5. Serve in bowls with cooked quinoa, cashews, nigella seeds and fresh coriander.
Note: I used a lot of veggies, so needed to add a bit more coconut milk/water. You can also top with red pepper flakes for a little kick! Feel free to adjust the recipe to your taste preference or to use what items you have on hand.
Recipe source: http://www.greenkitchenstories.com/the-no-recipe-curry/