Dressings & Sauces
||Sweet Potato Curry with Tofu
||Catherine Newman - Dalai Mama Dishes
|| Packed with vitamins and fiber, super sweet potatoes make a vibrant base for this easy, family-pleasing curry. If you can find them, choose the extra-sweet jewel variety of sweet potatoes (they may be called
1 Pound(s) Extra Firm Tofu
2 Tablespoon(s) Vegatable Oil, divided use
1 Each(s) Garlic clove, peeled and minced
1 Each(s) 1 inch piece of ginger root (or two tsp ginger powder)
1 Tablespoon(s) Curry Powder
1 Each(s) 14 OZ Can Coconut Milk
1 Tablespoon(s) Tomato paste
1/2 Cup(s) Water (maybe more if sauce gets too thick)
1 Pound(s) Sweet Potatoes (2 medium) peeled and diced
1 Cup(s) Green Peas (frozen is fine)
1 Each(s) Kosher salt (to taste)
1 Each(s) Chopped Cilantro and Roast Peanuts for garnish
1. Press the tofu to dry it a bit: wrap it in a clean dish towel, and set a heavy pot on it while you prepare the rest of the ingredients.
2. Heat one tablespoon of the oil in a wide skillet over medium-low heat and sauté the garlic and ginger for 30 seconds or so, until just fragrant. Stir in the curry powder, then add the coconut milk, tomato paste, and water, and bring to a boil over medium heat, stirring.
3. Add the sweet potatoes and stir, then cover the pan and cook over low heat, at a gentle simmer, until the sweet potatoes are tender (around 15 minutes).
4. Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a large nonstick pan and slice the tofu into 3/4-inch cubes. Fry the tofu for 10 minutes, turning it to brown as many sides as possible (don't try to brown them all -- just a few is fine).
5. Add the tofu and the green peas to the pan of sweet potatoes, and simmer it uncovered for 5 minutes to blend the flavors, cook the peas, and thicken the sauce.
6. Taste for salt (you may need to add a lot or a little, depending on whether there's salt in your curry powder) and serve with rice, garnished with chopped cilantro and peanuts.