Ultimate Spicy Vegan Curry Recipe
A spicy Southeast Asian stye curry with a nice mix of mushrooms, tofu, tomato and sweet potato.
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Servings: 6 servings
Calories: 137kcal
Ingredients
- 2 Tbsp vegetable oil
- 2 medium onions finely chopped
- 3 cloves garlic minced
- 3 Roma tomatoes diced
- 2 carrots sliced
- 1 sweet potato peeled and cubed
- 10 oz package mushrooms (cremini) quartered
- 3 cups water
- 10 oz tofu cubed
- ⅓ cup chopped cilantro
Instructions
- Boil the sweet potato until tender and set aside.
- In a small bowl place all the spice blend ingredients and mix thoroughly. Set aside.
- In a skillet gently toss the cubed tofu in a little vegetable oil to brown on all sides. Set aside.
- In a large skillet heat vegetable oil. Add in the onions and garlic and saute until translucent. Add in the tomatoes, carrots, sweet potato, mushrooms and water. Add in the spice blend and stir. Cook covered on low for about 20-25 minutes. Add in the cooked tofu and cilantro. Cook for additional 10 minutes on medium.
- Serve with jasmine rice.
Nutrition
Calories: 137kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 445mg | Potassium: 599mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7030IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 1.8mg
