Ingredients
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1 block extra-firm tofu, drained and cubed
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2 large sweet potatoes, peeled and cubed
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1 small onion, chopped
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1 red bell pepper, seeded and finely chopped
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1 can full-fat coconut milk
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1 tablespoon olive oil or avocado oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/2 teaspoon chili powder
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Salt and black pepper, to taste
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1/4 cup chopped fresh cilantro (optional)
Directions
Subtitle: A hearty and satisfying stew perfect for cold winter nights, packed with protein from tofu and sweet potatoes.
Description: This delicious stew is not only budget-friendly but also gluten-free and high in fiber! The spices used in this recipe are inspired by traditional Indian cuisine and will leave your taste buds dancing.
Ingredients:
* 1 block extra-firm tofu, drained and cubed
* 2 large sweet potatoes, peeled and cubed
* 1 small onion, chopped
* 1 red bell pepper, seeded and finely chopped
* 1 can full-fat coconut milk
* 1 tablespoon olive oil or avocado oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon chili powder
* Salt and black pepper, to taste
* 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large stockpot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute, stirring constantly.
3. Stir in the sweet potatoes, tofu, coconut milk, water, cumin, coriander, turmeric, chili powder, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce the heat to low and cover the pot. Cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
5. Remove the lid and continue cooking for an additional 5-10 minutes, uncovered, to thicken the sauce.
Serve hot over brown rice or quinoa, garnished with fresh cilantro if desired. Enjoy!
Note: You can adjust the heat level by adding more or less chili powder.
Steps
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1
Done
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Heat the oil in a large stockpot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. |
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2
Done
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Add the garlic and cook for another minute, stirring constantly. |
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3
Done
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Stir in the sweet potatoes, tofu, coconut milk, water, cumin, coriander, turmeric, chili powder, salt, and black pepper. Bring the mixture to a simmer. |
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4
Done
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Reduce the heat to low and cover the pot. Cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender. |
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5
Done
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Remove the lid and continue cooking for an additional 5-10 minutes, uncovered, to thicken the sauce. |
