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    Sweet & Spicy Vegan Sweet Potato Curry

    December 07, 2020 2 min read

    Warm your heart and belly with this hearty, sweet and spicy curry stew. Can be made with a variety of vegetables, but this is my favorite combination. Let it simmer all afternoon in a crockpot to fill the house with yummy aromas!

    Vegan Curry Ingredients

    1 package of extra firm tofu

    1 medium sweet onion, diced

    2 cups fresh spinach or kale, chopped

    1 Tbsp chopped garlic

    1 cup of broth (optional if you want it more like soup, miso or vegetable)  

    2 16 oz. bottles of yellow curry sauce (I use Trader Joe’s)

    1 400ml can of coconut milk or cream

    2 small sweet potatoes, diced

    ½ cup of peas or shelled edamame

    1 540ml can garbanzo beans, drained

    Salt, pepper to taste

    Curry powder to taste - if you like more heat!

    Makes 6 servings

    Vegan Crock Pot Curry Directions

    Sweet Potato Tofu Curry | Mukha Yoga
    • Prepare the tofu. Squeeze excess water out of tofu with a paper towel. You can use a tofu press or you can prop something heavy, like cans, on the paper towel covered tofu to remove the excess water if you would like. After around 20 minutes, chop tofu into 1-inch pieces.
    • Meanwhile, chop the vegetables.
    • Saute. Cook the tofu in olive oil until all the water is cooked out and it is browned. Add onion and spinach or kale. Sauté with broth or water until soft, add salt, pepper and garlic. Cook for 3 more minutes.
    • Add all ingredients to the crock pot. Simmer on high for approximately 2 to 3 hours, then reduce heat until ready to serve. If you want the curry faster, it can be made in a pot, but I love the flavor a crockpot brings out.
    • Cook rice. Make your favorite brown or jasmine rice to serve with the curry.

    Enjoy!

    Julie Bertinga l Mukha Yoga Writer
    By Julie Bertagna; All Rights Reserved @2020

    Julie Bertinga l Mukha Yoga Writer By Julie Bertagna; All Rights Reserved @2020

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