Vegan Tofu, Chickpea and Sweet Potato Coconut Curry

Vegan, Tofu, Chickpea and Sweet Potato Coconut Curry

AuthorSabrinaCategory, , , , DifficultyIntermediate

This silky curry is just perfect for a make ahead meal. This makes enough for 6 meals, so plan accordingly. You can serve over basmati rice, or if you if you'd like a lower carb alternative, use shiritaki or cauliflower rice.

Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

1 package of extra firm tofu, cut into 1 1/4 inch squares
1 12.2 ounce can of evaporated coconut milk (not condensed!)
1 long sweet potato, about 6.5-7 inches, cut into 1" cubes
1 small sweet onion, sliced into thin long strips
1 15 ounce can garbanzo beans, drained
2 cloves garlic, minced
1 ½ tbsp fresh ginger, grated
1 tbsp plus 1 teaspoon Garam Masala
½ tbsp cumin powder
½ tbsp coarse salt (kosher or sea)
2 tsp turmeric
½ tsp black pepper
½ tsp red pepper flakes (use less if desired)
cup oil (for frying tofu, omit if baking)
2 tbsp oil
¼ cup cornstarch (only use if frying)
¼ cup cilantro leaves, chopped
6 oz water, plus 2 tablespoon water

1

Drain liquid from tofu package and blot tofu dry with paper towel. Add to a large bowl with corn starch and gently toss to coat. Heat 1/3 cup of oil in skillet. Add coated tofu and fry until sides are golden brown. Remove from pan and place onto a paper towel lined pan. If you do not want the extra oil, carbs or calories, omit this step and simply bake the tofu for 25 minutes at 350 degrees F.

2

Heat two tablespoons of oil in a large pot. Sweat onions over medium heat for 2 minutes, stirring often. Add ginger and cook for 1 minute. Then the garlic for 30 seconds.

3

Combine masala, salt, black pepper, turmeric, and cumin in a small bowl. Stir in 2 tablespoons of water to make a paste. Add to the pot and cook over medium low heat for 1 to 1 1/2 minutes or until the mixture become fragrant and the oil starts to separate from the spices.

4

Add coconut milk, 6 ounces of water, sweet potatoes, and garbanzo beans to pot. Bring to a simmer and reduce heat to low. Cook for 15 minutes.

5

Add tofu to pot and cook for an additional 15 minutes or until sweet potatoes are tender and curry has thickened. Serve on rice or a low carb option listed in intro. This recipe contains 14g net carbohydrates per serving and nutritional information is based on baking the tofu, not frying it.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 245
% Daily Value *
Total Fat 13g20%
Total Carbohydrate 19g7%
Dietary Fiber 5g20%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Laxmi Gourmet Traditional Garam Masala

Nature's Charm Evaporated Coconut Milk

Ingredients

 1 package of extra firm tofu, cut into 1 1/4 inch squares
 1 12.2 ounce can of evaporated coconut milk (not condensed!)
 1 long sweet potato, about 6.5-7 inches, cut into 1" cubes
 1 small sweet onion, sliced into thin long strips
 1 15 ounce can garbanzo beans, drained
 2 cloves garlic, minced
 1 ½ tbsp fresh ginger, grated
 1 tbsp plus 1 teaspoon Garam Masala
 ½ tbsp cumin powder
 ½ tbsp coarse salt (kosher or sea)
 2 tsp turmeric
 ½ tsp black pepper
 ½ tsp red pepper flakes (use less if desired)
  cup oil (for frying tofu, omit if baking)
 2 tbsp oil
 ¼ cup cornstarch (only use if frying)
 ¼ cup cilantro leaves, chopped
 6 oz water, plus 2 tablespoon water

Directions

1

Drain liquid from tofu package and blot tofu dry with paper towel. Add to a large bowl with corn starch and gently toss to coat. Heat 1/3 cup of oil in skillet. Add coated tofu and fry until sides are golden brown. Remove from pan and place onto a paper towel lined pan. If you do not want the extra oil, carbs or calories, omit this step and simply bake the tofu for 25 minutes at 350 degrees F.

2

Heat two tablespoons of oil in a large pot. Sweat onions over medium heat for 2 minutes, stirring often. Add ginger and cook for 1 minute. Then the garlic for 30 seconds.

3

Combine masala, salt, black pepper, turmeric, and cumin in a small bowl. Stir in 2 tablespoons of water to make a paste. Add to the pot and cook over medium low heat for 1 to 1 1/2 minutes or until the mixture become fragrant and the oil starts to separate from the spices.

4

Add coconut milk, 6 ounces of water, sweet potatoes, and garbanzo beans to pot. Bring to a simmer and reduce heat to low. Cook for 15 minutes.

5

Add tofu to pot and cook for an additional 15 minutes or until sweet potatoes are tender and curry has thickened. Serve on rice or a low carb option listed in intro. This recipe contains 14g net carbohydrates per serving and nutritional information is based on baking the tofu, not frying it.

Vegan Tofu, Chickpea and Sweet Potato Coconut Curry

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