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theveganharmony

Vegan creamy sweet potato curry

Easy vegan curry with sweet potatoes, chickpeas, corn and tofu.
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Ingredients Method

Ingredients
  

  • 1 onion
  • 3 cloves of garlic
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 tablespoon curry spice mix
  • 1 teaspoon paprika powder
  • a pinch of pepper
  • 1 teaspoon oregano powder
  • 1 teaspoon basil powder
  • 250 g coconut milk
  • 100 g cooked corn
  • 240 g sweet potato
  • 150 g cooked chickpeas
  • 150 g tofu
  • 300 ml water

Method
 

  1. Peel and chop the onion and garlic into small pieces.
  2. Peel and chop the sweet potato into pieces.
  3. Put oil in a pan, heat and add the chopped onion and garlic.
  4. Fry for a few minutes until soft.
  5. Then add all the spices (salt, curry, paprika, pepper, oregano and basil).
  6. Fry for another minute, pour in the coconut milk and water.
  7. Add the corn, chickpeas and sweet potatoes and bring to a boil.
  8. Cook for about 20 minutes or until the potatoes are cooked. Add the diced tofu and cook for another 5 minutes.
  9. Serve with rice or just as a soup.