Vegan Power Curry with Sweet Potatoes, Chickpeas, Tofu, and Quinoa
This flavorful and nutritious vegan curry is bursting with protein-rich chickpeas, hearty sweet potatoes, and extra-firm tofu, all simmered in a fragrant blend of spices and served with a fluffy bed of cooked quinoa on top.
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 2 garlic cloves minced
- ½ teaspoon dried ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 350 grams sweet potatoes peeled and diced
- 250 grams cooked chickpeas
- 1 can diced tomatoes 14.5 ounces
- ¾ cup vegetable broth
- 200 grams extra firm tofu cubed or crumbled
- 1 cup cooked quinoa
- Salt and pepper to taste
- Fresh cilantro chopped (optional)
Instructions
- In a large skillet or saucepan, heat the coconut oil over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté for about 2-3 minutes, or until the onions are softened and the garlic is fragrant.
- Add the dried ginger, ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet, and stir well to combine.
- Add the diced sweet potatoes to the skillet and stir to coat with the spice mixture.
- Add the cooked chickpeas, diced tomatoes, and vegetable broth to the skillet, and stir to combine.
- Reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes, or until the sweet potatoes are tender.
- While the curry is simmering, cook the quinoa according to the package instructions.
- Once the sweet potatoes are tender, add the cubed or crumbled tofu to the skillet and stir gently to combine.
- Let the curry simmer for an additional 5-10 minutes, or until the tofu is heated through and the flavors have melded together.
- Season the curry with salt and pepper to taste.
- Serve the curry hot, with a scoop of cooked quinoa on top of each serving. Sprinkle with chopped cilantro, if desired.