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🍽️ Creamy Tofu Curry with Sweet Potato, Chard and Rice

658 kcal · 30 min · 4 servings

Creamy Tofu Curry with Sweet Potato, Chard and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion, garlic, and ginger. Chop all three ingredients very finely.
  2. 2. Wash the sweet potato thoroughly. Peel it and cut it in half lengthwise.
  3. 3. Cut the two sweet potato halves into round slices.
  4. 4. Wash the chard and pat it dry.
  5. 5. Cut the chard stems into thin strips across the width.
  6. 6. Cut the chard leaves into thin strips as well and set them aside.
  7. 7. Heat the coconut oil in a large pot.
  8. 8. Sauté the finely chopped onion, garlic, and ginger over medium heat for 3 to 4 minutes.
  9. 9. Add the sweet potato slices and the chard stems.
  10. 10. Sauté the vegetables for another 2 to 3 minutes.
  11. 11. Stir in the curry paste and roast it for 1 to 2 minutes.
  12. 12. Pour in the broth and the coconut milk.
  13. 13. Let the curry simmer over low to medium heat for 10 minutes.
  14. 14. Bring 1 liter of water with about 1 teaspoon of salt to a boil.
  15. 15. Add the basmati rice and stir once.
  16. 16. Cook the rice gently in the covered pot over the lowest heat for 10 to 12 minutes.
  17. 17. Clean the mushrooms and cut them into quarters.
  18. 18. Wash the cherry tomatoes and halve them.
  19. 19. Cut the tofu into bite-sized cubes.
  20. 20. Add the mushrooms, tomatoes, tofu, and two-thirds of the reserved chard leaves to the curry.
  21. 21. Let everything simmer for another 5 minutes.
  22. 22. Drain the basmati rice over a sieve.
  23. 23. Let the rice drain well.
  24. 24. Return the rice to the pot.
  25. 25. Let the rice rest on the warm stove for about 3 minutes.
  26. 26. Divide the tofu and chard curry among 4 plates.
  27. 27. Garnish the curry with the remaining chard leaves.
  28. 28. Serve the curry with the basmati rice.

Nutrition per serving