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Ingredients
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1 tablespoon sunflower oil
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger root
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4 cups peeled and cubed sweet potatoes
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1 tablespoon mild curry powder
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1 (14.5 ounce) can diced tomatoes
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½ cup warm vegetable stock
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½ (10 ounce) package frozen peas
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salt and freshly ground black pepper to taste
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9 ounces firm tofu, cubed
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1 sprig fresh mint, leaves picked
Directions
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Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
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Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.
Nutrition Facts (per serving)
277 | Calories |
7g | Fat |
44g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 277 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 377mg | 16% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 29% |
Total Sugars 13g | |
Protein 11g | 22% |
Vitamin C 23mg | 25% |
Calcium 329mg | 25% |
Iron 8mg | 43% |
Potassium 824mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.