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🍽️ Creamy Sweet Potato Curry with Tofu and Mango

398 kcal · 30 min · 4 servings

Ingredients

• 3 red onions
• 30 g ginger root
• 1 chili pepper
• 1 tbsp red curry paste (à 15 g; vegan)
• 1 large sweet potato (à 500 g)
• 2 carrots
• 2 tbsp coconut oil (à 15 g)
• salt
• 400 ml vegetable broth
• 450 ml coconut milk
• 1 star anise
• 250 g broccoli
• 100 g pak choi
• 1 mango
• 150 g firm tofu
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tsp black sesame (à 5 g)

Instructions

1. 1. Peel the onions and the ginger.
2. 2. Dice the onions and the ginger finely.
3. 3. Wash the chili pepper.
4. 4. Chop the chili pepper finely.
5. 5. Place the chili pepper, onions, ginger, and curry paste into a food processor.
6. 6. Blend the ingredients into a paste.
7. 7. Clean the sweet potato.
8. 8. Peel the sweet potato.
9. 9. Cut the sweet potato into small pieces.
10. 10. Clean the carrots.
11. 11. Peel the carrots.
12. 12. Cut the carrots into small pieces.
13. 13. Heat the coconut oil in a pot.
14. 14. Roast the spice paste in the pot over low heat for 3 to 4 minutes.
15. 15. Add the sweet potato and the carrots to the pot.
16. 16. Season the ingredients with salt.
17. 17. Add the broth to the pot.
18. 18. Add the coconut milk to the pot.
19. 19. Add the star anise to the pot.
20. 20. Bring the mixture to a boil.
21. 21. Simmer the curry over low heat for 10 minutes.
22. 22. Meanwhile, clean the broccoli.
23. 23. Meanwhile, clean the pak choi.
24. 24. Wash the broccoli.
25. 25. Wash the pak choi.
26. 26. Cut the broccoli into small pieces.
27. 27. Cut the pak choi into small pieces.
28. 28. Peel the mango.
29. 29. Remove the mango flesh from the pit.
30. 30. Dice the mango flesh finely.
31. 31. Dice the tofu finely.
32. 32. Add the broccoli and the pak choi to the pot.
33. 33. Let the vegetables simmer for 5 minutes.
34. 34. Add the soy sauce to the pot.
35. 35. Add the lime juice to the pot.
36. 36. Add the mango to the pot.
37. 37. Add the tofu to the pot.
38. 38. Warm the ingredients for 5 minutes over low heat.
39. 39. Fill the sweet potato curry into bowls.
40. 40. Sprinkle the curry with sesame seeds.
41. 41. Serve the curry.

Nutrition per serving

• kcal: 398
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 55 g