Tofu and Sweet Potato Curry

1. 1

   Bake or microwave the sweet potatoes in their skins until done but still firm.

2. 2

   When cool enough to handle, peel, and cut into large dice.

3. 3

   Combine the tofu, tomatoes, and 1 teaspoon of the curry powder in a stir-fry pan or wide skillet.

4. 4

   Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.

5. 5

   Add the diced sweet potato and continue to cook for another 5 minutes.

6. 6

   Add the arugula, cover, and cook very briefly, just until it wilts slightly.

7. 7

   Taste and season with more curry if desired.

8. 8

   Season with salt and serve.

9. 9

   Tofu and Sweet Potato Curry (this page)

10. 10

    Cucumbers and Tomatoes in Yogurt (page 39)

11. 11

    Fruited Couscous (page 106)

12. 12

    Calories: 159

13. 13

    Total Fat: 4g

14. 14

    Protein: 8g

15. 15

    Carbohydrate: 22g

16. 16

    Cholesterol: 0mg

17. 17

    Sodium: 21mg

* Per serving · 4 servings · Values may vary.

No additional tips available.