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Ingredients45 m servings 277 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 277 calories; 7.1 g fat; 43.8 g carbohydrates; 11 g protein; 0 mg cholesterol; 376 mg sodium. Full nutrition
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