Directions
Sub-Title: Kid-Friendly, Whole Foods Plant-Based, Gluten-Free, High-Fiber, Oil-Free, Raw Till 4, Zero Waste, Budget-Friendly Meal Prep Idea!
Description: This creamy, spicy, and sweet vegan curry features soft tofu and tender sweet potatoes cooked in a fragrant blend of Peruvian inspired herbs and spices. It’s a perfect meal prep idea for busy weeknights or entertaining guests while still being budget-friendly, oil-free, gluten-free, high-fiber, whole foods plant-based, and zero waste!
Ingredients (for 4-6 servings):
* 2 medium-sized yellow onions, chopped
* 3 cloves garlic, minced
* 1/2 teaspoon fresh ginger, grated or finely chopped
* 1 tablespoon maple syrup or agave nectar
* 1 tablespoon brown rice vinegar
* 1 can (28 oz) full-fat coconut milk beverage
* 1 block extra-firm tofu, drained and crumbled
* 2 large sweet potatoes, peeled and cubed
* 1/2 red bell pepper, seeded and sliced
* 1/2 green bell pepper, seeded and sliced
* 1 can (15 oz) chickpeas, rinsed and drained
* 1/2 cup frozen corn kernels
* 1/4 cup unsweetened cocoa powder
* 1 tablespoon arrowroot powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/2 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon chipotle powder
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a large Dutch oven or stockpot over medium heat, sauté the onion, garlic, and ginger until translucent, about 5 minutes. Stir occasionally.
3. Add the maple syrup, brown rice vinegar, and tamari or soy sauce to the pot. Cook until the liquid has reduced slightly, about 1 minute.
4. Pour in the coconut milk beverage, bring to a simmer, and whisk to combine. Let the mixture simmer uncovered for 10 minutes.
5. Add the crumbled tofu, sweet potatoes, red and green bell peppers, chickpeas, and corn kernels to the pot. Season with cayenne pepper, cinnamon, nutmeg, and salt according to your taste preferences. Simmer for another 10 minutes or until the sweet potatoes are tender when pierced with a fork.
6. Meanwhile, prepare the Chocolate Avocado Sauce (optional): Combine all ingredients in a high-speed blender and blend until smooth. Set aside.
7. To serve, divide the curry among bowls and top each serving with a dollop of the Chocolate Avocado Sauce. Garnish with fresh cilantro leaves, if desired.
Serve warm with optional sides such as quinoa, brown rice, roasted vegetables, or gluten-free bread for added carbohydrates.
Note: If you would like a thicker consistency, mash up some of the sweet potatoes before adding them to the pot. You can also adjust the amount of water used based on personal preference.
Nutrition Information per Serving (without chocolate sauce):
Calories: 432kcal | Carbohydrates: 70g | Protein: 12g | Fat: 15g | Saturated Fat: 1.5g | Polyunsaturated Fat: 10.5g | Monoun
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. |
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2
Done
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In a large Dutch oven or stockpot over medium heat, sauté the onion, garlic, and ginger until translucent, about 5 minutes. Stir occasionally. |
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3
Done
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Add the maple syrup, brown rice vinegar, and tamari or soy sauce to the pot. Cook until the liquid has reduced slightly, about 1 minute. |
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4
Done
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Pour in the coconut milk beverage, bring to a simmer, and whisk to combine. Let the mixture simmer uncovered for 10 minutes. |
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5
Done
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Add the crumbled tofu, sweet potatoes, red and green bell peppers, chickpeas, and corn kernels to the pot. Season with cayenne pepper, cinnamon, nutmeg, and salt according to your taste preferences. Simmer for another 10 minutes or until the sweet potatoes are tender when pierced with a fork. |
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6
Done
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Meanwhile, prepare the Chocolate Avocado Sauce (optional): Combine all ingredients in a high-speed blender and blend until smooth. Set aside. |
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7
Done
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To serve, divide the curry among bowls and top each serving with a dollop of the Chocolate Avocado Sauce. Garnish with fresh cilantro leaves, if desired. |
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8
Done
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1.5g | Polyunsaturated Fat: |
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9
Done
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10.5g | Monoun |
