Tofu Curry with Sweet Potato and Lentils

Ingredients

• Tofu100 g
• Lentils3/4 cup (150 g)
• Sweet Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Oil1 tablespoon (10 ml)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Coconut Milk1/2 cup (120 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Chop the onion with the garlic and tomato. Then peel and dice the sweet potato.

3. 3

   Step 3

   Heat a pot over high heat. Once heated, pour the oil, spread and add the onion with the garlic, tomato and a pinch of salt.

4. 4

   Step 4

   Stir-fry over medium heat for 3-5 minutes until the onion gets translucent. Add the sweet potato and mix well.

5. 5

   Step 5

   Season with salt, pepper, turmeric and curry. Add the coconut milk and cook over medium heat for 15 minutes.

6. 6

   Step 6

   In the meantime, drain the tofu, remove the extra liquid and dice.

7. 7

   Step 7

   If you want, you can add the tofu to the air fryer or oven over 356°F (180°C) for 15-20 minutes.

8. 8

   Step 8

   Once the sweet potato is soft, add the tofu, mix well and season to taste.

9. 9

   Step 9

   Serve the stew with the lentils.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu Curry with Sweet Potato and Lentils can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.